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Instructions Checklist
  • Heat a large cast-iron skillet over medium-high. Loosen the skin on one chicken breast, creating a pocket. Arrange 1 sliced garlic clove and some chopped rosemary under the skin. Repeat with the remaining chicken breasts, 3 cloves garlic and rosemary. Season the chicken with salt and pepper.

  • Coat the bottom of the skillet with 2 tbsp. EVOO, two turns of the pan; add the chicken, skin side down. Weigh down the chicken with a skillet or a foil-covered brick; cook until the skin is crisp, about 12 minutes. Turn and cook until the chicken is no longer pink in the center, 5 to 6 minutes more. Transfer the chicken to a plate.

  • Add the wine to the skillet and stir, scraping up any browned bits. Simmer until the sauce is reduced to 2 to 3 tbsp.; drizzle over the chicken. Add the remaining EVOO and garlic; stir 30 seconds. Add the escarole and stir until wilted, about 3 minutes. Season with salt, pepper and nutmeg. Stir in the stock, then squeeze the lemon half over the greens.

  • Divide the chicken and escarole among plates. Mop up the pan juices with slices of the bread and serve on the side.