I love greens and beans. I don’t make it all that often for reasons of gluttony — I have a tendency of eating it out of the pan while it cooks. I also don’t order it in restaurants because, well, I look like a ravenous slob when eating it. I really shouldn’t be let out of the house.
Anyhow, this dinner is pretty easy to put together midweek. I got the idea from a recipe developed by Wegmans, but reworked the greens-and-beans part so it, you know, doesn’t taste like crap.
Poached chicken in escarole and bean
- 2 boneless skinless chicken breasts
- 1 tbsp olive oil
- 1 1/2 ounces pancetta, cubed
- 2 cloves garlic, minced
- Large head of escarole, cleaned and chopped
- 2 cans great northern beans (I prefer Goya)
- 4 cups chicken broth
- Jared’s Pan-Searing Flour
Pat chicken breasts dry with a paper towel and coat them in pan-searing flour. In a large skillet, heat olive oil on high. When the oil begins to shimmer, add chicken breasts and brown 2-3 minutes each side. Remove meat and set aside. Add pancetta to pan and brown until crackling and fragrant, 2 minutes. Add garlic and brown, up to 1 minute. Add escarole in handfuls and wilt. When greens reduced in size, add beans with liquid, broth, salt and pepper. When broth begins to boil, reduce heat to medium-low, add chicken breasts, cover pan and simmer 15 minutes. The broth should reduce and the flavors will concentrate and the chicken should be cooked through.