Roasted Chicken Thighs Over Braised Escarole With Pine Nuts And Mozzarella

• 1 teaspoon paprika, preferably smoked
• 1 teaspoon dried thyme leaves
• 1/2 teaspoon garlic powder
• 1/2 teaspoon freshly ground black pepper
• 4 teaspoons olive oil, divided
• 1 3/4 pounds bone-in chicken thighs
• 3 cloves garlic cloves, peeled, thinly sliced
• 1 cup reduced sodium chicken broth
• 2 large heads escarole or curly endive, coarsely torn
• 1 1/4 cups Sargento (R) Shredded Reduced Sodium Mozzarella Cheese, divided
• 1/2 cup pine nuts, toasted

1. Combine paprika, thyme, garlic powder and pepper. Rub 2 teaspoons oil over chicken. Sprinkle paprika mixture over chicken; place on a rimmed baking sheet. Bake in a preheated 375 degrees F oven 25 to 30 minutes or until chicken is cooked through, basting chicken with pan juices after 15 minutes.
2. Meanwhile, heat remaining 2 teaspoons oil in a large deep skillet over medium heat. Add garlic; saute 1 minute. Add broth and escarole; simmer, uncovered, 10 to 12 minutes or until escarole is tender and broth is reduced, stirring frequently.
3. Transfer escarole to four shallow bowls; top with 1 cup cheese and chicken. Sprinkle remaining 1/4 cup cheese and pine nuts over chicken.

paprika, thyme, garlic, freshly ground black pepper, olive oil, chicken, garlic, chicken broth, curly endive, sargento, pine nuts

Taken from www.allrecipes.com/recipe/213921/roasted-chicken-thighs-over-braised-escarole-with-pine-nuts-and-mozzarella/ (may not work)