Chicken With White Beans and Escarole: A Taste of Tuscany in Your Kitchen

The scent of this dish instantly transports me back to a tiny trattoria I stumbled upon in Florence. It was tucked away on a quiet side street, the air thick with the aroma of garlic, herbs, and simmering wine. An old woman, her face etched with the wisdom of generations of cooks, ladled a generous portion of chicken and beans over pasta. The simplicity, the heartiness, and the pure, unadulterated flavor of that meal have stayed with me ever since. This recipe captures that same rustic magic, bringing a little bit of Tuscany to your own table.

Recipe Overview

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Servings: 6
• Dietary Type: Dairy-Free (if served without cheese)

Ingredients

• 2 tablespoons olive oil
• 6 bone-in, skin-on chicken thighs
• 1 small yellow onion, diced
• 2 garlic cloves, crushed or minced
• 1 head escarole, washed and chopped
• 1 (14 ounce) can white beans, washed and drained
• 1 1/2 cups dry vermouth or 1 1/2 cups dry white wine
• 1 1/2 cups chicken stock
• 2 tablespoons dry sherry
• 1 tablespoon chopped fresh sage
• 1 dash red chili pepper flakes
• Kosher salt
• Fresh ground pepper
• 1 (16 ounce) package bow tie pasta
• Water, to boil pasta in

Equipment Needed

• Large sauté pan with lid
• Large pot for pasta
• Colander

Instructions

1. Begin by boiling water in a large pot. Once boiling, add the bow tie pasta and cook according to package directions until al dente. Drain the pasta in a colander. To prevent sticking, return the drained pasta to the pot and toss with a little butter (optional, for added richness). Set aside.
2. While the pasta is cooking, prepare the chicken. Wash the chicken thighs and pat them dry with paper towels. Season both sides generously with kosher salt and fresh ground pepper.
3. Heat the olive oil in a large sauté pan over medium-high heat until it shimmers. This indicates the oil is hot enough to properly sear the chicken.
4. Carefully place the seasoned chicken thighs, skin-side down, in the hot olive oil. Brown the chicken for about 5 minutes on each side. You’re not cooking the chicken through at this point, just developing a nice, golden-brown crust. Remove the chicken from the pan and set aside on a plate to rest.
5. Drain most of the chicken fat from the pan, leaving just a thin layer. Return the pan to medium-low heat. Add the diced yellow onion to the pan and cook until it becomes translucent, about 5 minutes.
6. Add the crushed or minced garlic to the onion and cook until fragrant, about 1 minute. Be careful not to burn the garlic, as it can become bitter.
7. Add the chopped escarole to the onion and garlic mixture. Sauté until the escarole wilts down, about 3 minutes. Stir frequently to ensure even cooking.
8. Add the washed and drained white beans, dry vermouth (or dry white wine), and chicken stock to the pan. Also, add the chopped fresh sage and a dash of red chili pepper flakes.
9. Increase the heat to medium-high and bring the mixture to a simmer. Let it simmer for about 5 minutes, allowing the sauce to reduce slightly.
10. Return the chicken thighs to the pan, nestling them into the bean and escarole mixture. Place a lid on the pan and reduce the heat to medium-low. If needed, you can add a little more broth or wine to ensure there’s enough sauce for the noodles.
11. After about 10 minutes, flip the chicken thighs and replace the lid. Simmer for another 10 minutes.
12. Remove the lid and add the dry sherry. Simmer on low heat for an additional 5 minutes. Check the chicken thighs for doneness. The internal temperature should reach 165°F (74°C). Depending on the size of the chicken thighs, they may need a few more minutes to cook through.
13. Serve the chicken and bean mixture over the buttered bow tie pasta. Garnish with grated Parmesan cheese (optional) for an extra layer of flavor.

Expert Tips & Tricks

• To achieve a deeper, richer flavor, use bone-in, skin-on chicken thighs. The bones add flavor to the sauce, and the skin crisps up beautifully during the browning process.
• If you don’t have dry vermouth or dry white wine, you can substitute with additional chicken stock. However, the wine adds a depth of flavor that is worth seeking out.
• Don’t be afraid to experiment with different types of white beans. Cannellini beans, Great Northern beans, or even Navy beans would all work well in this recipe.
• For a spicier dish, add a pinch more red chili pepper flakes, or even a finely chopped fresh chili.
• Make-ahead tip: The chicken and bean mixture can be made ahead of time and stored in the refrigerator for up to 2 days. Simply reheat before serving over freshly cooked pasta.

Serving & Storage Suggestions

Serve this dish hot, directly after cooking, over the buttered bow tie pasta. A simple green salad and some crusty bread are excellent accompaniments. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave. It is not recommended to freeze this dish as the pasta and escarole may become soggy.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	671.7 kcal	N/A
Calories from Fat	210 g	31%
Total Fat	23.4 g	35%
Saturated Fat	6 g	29%
Cholesterol	144.6 mg	48%
Sodium	197.4 mg	8%
Total Carbohydrate	76.1 g	25%
Dietary Fiber	8.7 g	34%
Sugars	3.3 g	13%
Protein	34.6 g	69%

Variations & Substitutions

• Vegetarian Option: Substitute the chicken thighs with sautéed mushrooms or vegetable protein crumbles for a vegetarian version.
• Gluten-Free: Use gluten-free pasta.
• Spice it up: Add a pinch of cayenne pepper to the chicken seasoning for extra heat.
• Herbs: Substitute the fresh sage with fresh rosemary or thyme.
• Greens: If you can’t find escarole, you can substitute with other hearty greens such as kale or Swiss chard.

FAQs (Frequently Asked Questions)

Q: Can I use canned chicken instead of chicken thighs?
A: While you could, using canned chicken will significantly alter the flavor and texture of the dish. Bone-in, skin-on chicken thighs provide a richness and depth of flavor that canned chicken simply cannot replicate.

Q: Is it necessary to brown the chicken before simmering?
A: Yes, browning the chicken is crucial for developing flavor. The browning process, known as the Maillard reaction, creates complex flavors that enhance the overall taste of the dish.

Q: Can I make this dish ahead of time?
A: Yes, the chicken and bean mixture can be made a day or two in advance. Store it in the refrigerator and simply reheat before serving over freshly cooked pasta.

Q: What if I don’t have dry sherry?
A: If you don’t have dry sherry, you can substitute with a splash of apple cider vinegar or balsamic vinegar for a similar tang.

Q: Can I freeze this dish?
A: While you can technically freeze this dish, the texture of the pasta and escarole may change upon thawing. It’s best to enjoy it fresh or store leftovers in the refrigerator for a few days.

Final Thoughts

This Chicken with White Beans and Escarole is more than just a recipe; it’s an invitation to experience the simple pleasures of Tuscan cuisine. The combination of tender chicken, creamy beans, and slightly bitter escarole, all bathed in a flavorful wine sauce, is a true delight. I encourage you to try this recipe and bring a little bit of Italy to your own kitchen. Don’t hesitate to experiment with the ingredients and make it your own. And please, share your feedback – I’d love to hear how it turns out! Serve with a chilled glass of Italian white wine for a truly authentic experience. Buon appetito!