Chicken thighs braised with escarole from The Glorious Vegetables of Italy (page 208) by Domenica Marchetti

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Notes about this recipe

  • Pizzacat13 on December 21, 2025

    Made this a couple of times- it is a beautiful soulful chicken dish. The braised flavour is really so much more than the sum of its parts. It works even if you don't have access to escarole or Spring bulb onions- I have subbed in green onions and shallots and used a combo of frisbee and Belgian endive for the escarole- it still works. I just wish there was a way to keep the chicken skin crisp, once you put the escarole into the dish, the chicken skin goes soggy. Maybe sear and remove the skin and crisp it in the oven and re-add at the end- might try that next time....

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