Best 10 Chicken French With Escarole Recipes

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Chicken french with escarole is a classic dish that combines the flavors of tender chicken, savory escarole, and a tangy lemon sauce. Originating from the Campania region of Italy, this dish is a staple of Italian-American cuisine and is often served as a main course. From quick and easy weeknight meals to elegant dinner parties, chicken french with escarole is a versatile dish that can be enjoyed by people of all ages.

Check out the recipes below so you can choose the best recipe for yourself!

SKILLET CHICKEN WITH ESCAROLE



Skillet Chicken with Escarole image

Provided by Food Network Kitchen

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 11

3 tablespoons extra-virgin olive oil
8 skin-on, bone-in chicken thighs (about 2 1/2 pounds)
Kosher salt and freshly ground pepper
1 large head escarole
4 cloves garlic
4 sprigs thyme
1 cup low-sodium chicken broth
3 tablespoons capers in brine, drained
1 tablespoon unsalted butter
Juice of 1/2 lemon
Chopped fresh parsley, for topping

Steps:

  • Preheat the oven to 450 degrees F. Heat the olive oil in a large ovenproof skillet over medium-high heat. Season the chicken with salt and pepper and add skin-side down to the skillet. Cook until the skin browns, about 10 minutes. Flip the chicken, transfer the skillet to the oven and roast until cooked through, 10 to 12 minutes.
  • Meanwhile, trim the escarole, tear into pieces and rinse well. Thinly slice the garlic.
  • Remove the chicken to a plate. Discard all but 3 tablespoons fat from the skillet; return the skillet to medium-high heat. Add the garlic and cook until golden, about 1 minute. Add half of the escarole and cook, tossing, until wilted, about 1 minute. Add the remaining escarole and cook, tossing, until wilted, 1 minute; season with salt and pepper. Add the thyme and chicken broth and bring to a simmer. Cook until reduced by half, about 3 minutes. Add the capers, butter and lemon juice. Cook, swirling the pan, until the butter is melted. Discard the thyme sprigs.
  • Divide the chicken thighs and escarole mixture among plates. Sprinkle with parsley.

RECIPE: ONE-POT MEAL - FRENCH LENTILS WITH CHICKEN WITH ESCAROLE



Recipe: One-Pot Meal - French Lentils With Chicken With Escarole image

Garlic-rich lentils and crisp chicken are topped with fresh escarole and parsley for the most satisfying $25 one-pot meal.

Provided by Tasting Table Staff

Categories     Main Course

Time 1h50m

Number Of Ingredients 14

1 parsley bunch, stems and leaves divided (2 cups chopped parsley)
1 medium yellow onion (1¼ cups chopped onion)
2 medium carrots (⅔ cup chopped carrots)
4 garlic cloves, roughly chopped (2 teaspoons chopped garlic)
½ Fresno chile, chopped (2 to 3 teaspoons)
6 tablespoons olive oil, divided
4 bone-in, skin-on chicken legs, patted dry
Kosher salt and black pepper, to taste
2 cups (14 ounces) French lentils, rinsed and picked over
4½ cups water
4 cups small-torn crusty bread (1 baguette)
3 tablespoons red wine vinegar, divided
1 small escarole head, leaves separated (11 to 12 cups leaves)
1 tablespoon whole-grain mustard

Steps:

  • Preheat the oven to 350°.
  • Roughly chop the parsley stems and place them in a food processor. Add the onion, carrot, garlic and chile, and pulse until finely chopped; set aside.
  • In a large, wide Dutch oven or heavy-bottomed pot, heat 1 tablespoon of the olive oil over medium-high heat. Season the chicken legs with salt and pepper, and add them to the pot, skin-sides down, and cook until deeply browned on both sides, 12 to 15 minutes. Remove from the heat and transfer the chicken legs to a plate, skin-sides up. Let cool for a few minutes, then remove the crispy chicken skin, roughly chop and set aside.
  • Return the pot to medium-high heat, add the onion mixture and season with salt and pepper. Cook, stirring often, until softened and golden, 5 minutes. Add the chicken, lentils and water, season with a pinch of salt and pepper, and bring to a simmer, 7 to 10 minutes.
  • Transfer the pot to the preheated oven and cook, uncovered, until the lentils are tender and the chicken is cooked through, 30 to 35 minutes. Remove from the oven and increase the oven temperature to 400°.
  • While the chicken and lentils are cooking, in a medium bowl, combine the torn bread with ⅔ of the parsley leaves, season with a pinch of salt and pepper, and toss with 3 tablespoons of the olive oil.
  • When the lentils and chicken are cooked through, remove the chicken and transfer to a cutting board. Using two forks, remove the meat from the bones in large pieces and return the meat to the lentils; discard the bones. Return the chicken to the pot and stir in 1 tablespoon of the vinegar. Adjust the seasoning to taste with salt and pepper.
  • Alternate layering parsley bread mixture, chicken-skin pieces and ½ of the escarole leaves over the top. Return the pot to the oven and bake until the bread pieces are golden and the chicken skin and escarole are crispy, 12 to 15 minutes.
  • Meanwhile, whisk the mustard with the remaining 2 tablespoons of vinegar and 2 tablespoons of the olive oil. Season to taste with salt and pepper, and add the remaining escarole and parsley leaves, tossing to coat. Top the chicken and lentils with the escarole-parsley salad and serve.

Nutrition Facts : Calories 726 calories, Carbohydrate 50 g carbohydrates, Cholesterol 160 mg cholesterol, Fat 39 g fat, Fiber 11 g fiber, Protein 44 g protein, SaturatedFat 9 g saturated fat, ServingSize 0 g, Sodium 1247 mg, Sugar 4 g, TransFat 0 g

EASY CHICKEN-ESCAROLE SOUP



Easy Chicken-Escarole Soup image

Escarole is a pleasantly bitter green that cooks quickly, so if you want to keep some of its texture in a soup, stir it in at the end, just to wilt it. The chicken is browned to provide depth of flavor, adding chickeny goodness to the olive oil and enriching the broth. If you have any white beans on hand, strain them and add to the soup during the last 5 minutes of cooking.

Provided by Food Network Kitchen

Time 25m

Yield 4 to 6 servings

Number Of Ingredients 6

1 tablespoon olive oil
1 pound boneless, skinless chicken thighs (3 or 4 pieces)
Kosher salt and freshly ground black pepper
6 cloves garlic, peeled and crushed
6 cups chicken stock
1 head escarole (about 1 pound), wilted spots trimmed

Steps:

  • In a small Dutch oven or a large soup pot, heat the oil over medium-high heat. Sprinkle the chicken thighs on both sides with salt and pepper; put them in the pan, fattier side down, and cook until browned on the bottom and some of the fat has rendered out, 4 minutes. Flip the thighs over, tuck the garlic in around them and cook until the garlic is browned and aromatic, about 1 minute. Pour in the chicken stock and simmer until the thighs are cooked through, about 12 minutes. Remove the thighs from the pot and cut into bite-size pieces.
  • While the soup is cooking, cut the leaves of the escarole away from the core and wash well in cold water, especially the white part near the base, where most of the dirt collects. Tear the leaves into 2-inch pieces.
  • Stir the escarole into the pot a handful at a time until it all fits, then cover and cook until tender, 3 minutes. Return the chicken to the pot and bring back to a simmer. Serve hot.

MY MOTHER'S CHICKEN ESCAROLE SOUP



My Mother's Chicken Escarole Soup image

This recipe for chicken escarole soup comes courtesy of Joan Nathan. Serve it with Passover Popovers.

Provided by Martha Stewart

Categories     Food & Cooking     Soups, Stews & Stocks     Soup Recipes

Number Of Ingredients 9

6 whole chicken leg-thigh quarters
2 stalks celery, sliced into 2-inch pieces
2 whole carrots, coarsely chopped
1 large onion, quartered
1 parsnip, coarsely chopped
2 tablespoons chopped fresh dill
2 tablespoons chopped fresh parsley
Coarse salt and freshly ground black pepper
1 pound escarole, chopped

Steps:

  • Fill a large pot with 4 quarts water; place over high heat and bring to a boil. Add chicken, return to a boil, skimming off any foam that has accumulated at the top. Reduce heat to low and continue cooking, uncovered, for 2 hours.
  • Add celery, carrots, onion, parsnip, dill, and parsley. Continue cooking slowly, uncovered, for 1 hour.
  • Set a strainer over a large bowl and strain soup; discard solids. Season with salt and pepper. Refrigerate, covered, overnight.
  • Remove the layer of fat that has formed on top of the soup overnight and discard. Place soup in a large saucepan and bring to a boil. Just before serving, add escarole and cook until just tender, about 3 minutes.

CRISPY CHICKEN THIGHS WITH BACON AND WILTED ESCAROLE



Crispy Chicken Thighs With Bacon and Wilted Escarole image

A single pan leads to many wonders: crackly-skinned chicken, hardy escarole, and a touch of smoky bacon.

Provided by Alison Roman

Categories     Bon Appétit     Chicken     Escarole     Bacon     Kid-Friendly     Dinner     Sugar Conscious     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Small Plates

Yield 4 servings

Number Of Ingredients 8

4 large skin-on, bone-in chicken thighs (about 1 1/2 pounds total)
Kosher salt, freshly ground pepper
1 tablespoon vegetable oil
4 slices bacon, coarsely chopped
1 shallot, finely chopped
1/2 teaspoon crushed red pepper flakes, plus more for serving
1 head of escarole, torn into large pieces
1 lemon, quartered

Steps:

  • Season chicken with salt and pepper. Heat oil in a large skillet over medium. Place chicken thighs, skin side down, in skillet and cook, pouring off excess fat from time to time, until skin is browned and crisp, 10-12 minutes. Turn chicken over and cook until cooked through, 8-10 minutes longer. Transfer thighs to a cutting board or large plate.
  • Pour off fat from skillet (no need to wipe it out) and increase heat to medium-high. Cook bacon, stirring occasionally, until browned and crisp, about 5 minutes. Add shallot and 1/2 tsp. red pepper flakes and toss to coat. Add escarole in large handfuls, letting it wilt slightly before adding more. After the last handful goes in, remove pan from heat and toss greens to coat (some will be tender, some a little crunchier).
  • Divide escarole among plates and top with chicken. Squeeze lemon over and top with more red pepper flakes.

CHICKEN AND ESCAROLE SOUP WITH FENNEL



Chicken and Escarole Soup with Fennel image

Provided by Gerald Colapinto

Categories     Chicken     Leafy Green     Appetizer     Quick & Easy     Wheat/Gluten-Free     Escarole     Bon Appétit     California     Sugar Conscious     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Makes 6 main-course servings

Number Of Ingredients 11

1/4 cup olive oil
1 1/2 pounds skinless boneless chicken thighs, cut into 1/2-inch cubes
1 tablespoon dried oregano
2 cups chopped onions
4 celery stalks, chopped
4 garlic cloves, chopped
1 teaspoon fennel seeds
1 14- to 15-ounce can diced tomatoes in juice
8 cups low-salt chicken broth
1 head of escarole, cut into wide strips
Grated Pecorino Romano cheese

Steps:

  • Heat oil in large pot over medium-high heat. Add chicken; sprinkle with salt, pepper, and oregano. Mix in onions, celery, garlic, and fennel seeds. Sauté until vegetables begin to soften, about 4 minutes. Stir in tomatoes. Add broth; bring to boil. Reduce heat to medium; simmer until vegetables and chicken are tender, about 15 minutes. Add escarole; simmer until wilted, about 3 minutes. Season with salt and pepper. Ladle into bowls. Serve, passing cheese separately.

CRISPY CHICKEN BREASTS WITH CHERMOULA AND ESCAROLE RECIPE - (4.7/5)



Crispy Chicken Breasts with Chermoula and Escarole Recipe - (4.7/5) image

Provided by garciamoss

Number Of Ingredients 11

4 tablespoons olive oil, divided
2 large skin-on, bone-in chicken breasts, bones removed (1 1/2-2 lb.)
Kosher salt and freshly ground black pepper
2 cloves garlic finely chopped
1 teaspoon coriander seeds, chopped
1 teaspoon cumin seeds, chopped
1/2 teaspoon hot smoked paprika
1 medium shallot, sliced into rings
1/2 cup fresh cilantro leaves with tender stems
2 tablespoons (or more) fresh lemon juice
1/2 head escarole, torn into pieces

Steps:

  • Heat 1 Tbsp. oil in a medium skillet over medium heat. Season chicken with salt and pepper and cook, skin side down, until golden brown, 10-12 minutes. Turn and cook until cooked through, 5-8 minutes longer. Transfer to a plate; reserve skillet. Wipe out skillet and heat remaining 3 Tbsp. oil over medium heat. Add garlic, coriander, cumin, and paprika. Cook, stirring occasionally, until garlic is softened and spices are fragrant, about 2 minutes. Remove from heat, add shallot, and toss to coat; season with salt and pepper. Combine cilantro, lemon juice, and 2 Tbsp. garlic-shallot mixture in a large bowl; season chermoula with salt and pepper. Add escarole and toss to coat. Slice chicken and arrange on top. Spoon remaining garlic-shallot mixture over and drizzle with more lemon juice, if desired.

CHICKEN FRENCH - ROCHESTER, NY STYLE



Chicken French - Rochester, NY Style image

I've been making this recipe for years, and it is one of my family's most requested meals. Serve with brown and wild rice or rice pilaf along with Italian-cut green beans. Enjoy!

Provided by rocgrandma

Categories     World Cuisine Recipes     European     French

Time 30m

Yield 4

Number Of Ingredients 12

¼ cup all-purpose flour, or as needed
salt and black pepper to taste
2 eggs, beaten
1 tablespoon white sugar
1 tablespoon grated Parmesan cheese
2 tablespoons olive oil
4 skinless, boneless chicken breast halves
¼ cup butter
2 teaspoons minced garlic
¼ cup dry sherry
¼ cup lemon juice
2 teaspoons low-sodium chicken base

Steps:

  • Mix together the flour, salt, and pepper in a shallow bowl. In another bowl, whisk beaten eggs, sugar, and Parmesan cheese until the mixture is thoroughly blended and the sugar has dissolved.
  • Heat olive oil in a large skillet over medium heat until the oil shimmers. Dip the chicken breasts into the flour mixture, then into the egg mixture, and gently lay them into the skillet. Pan-fry the chicken breasts until golden brown and no longer pink in the middle, about 6 minutes on each side. Remove from the skillet and set aside.
  • In the same skillet over medium-low heat, melt the butter, and stir in garlic, sherry, lemon juice, and chicken base. Bring the sauce to a simmer, and stir until smooth and slightly thickened, about 5 minutes. Be sure to dissolve any brown flavor bits from the bottom of the skillet as you stir. Return the chicken breasts to the sauce, and gently simmer until no longer pink in the center, about 15 minutes.
  • To serve, place a chicken breast on a plate, and top with sauce.

Nutrition Facts : Calories 404.9 calories, Carbohydrate 15 g, Cholesterol 194.4 mg, Fat 22.8 g, Fiber 0.3 g, Protein 32.7 g, SaturatedFat 9.7 g, Sodium 415.8 mg, Sugar 4.1 g

MARIE'S CHICKEN FRENCH



Marie's Chicken French image

My absolute favorite chicken dish. I have put together bits and pieces of other chicken French recipes and this is the result. Almost failproof, comes out good every time.

Provided by Marie

Categories     Chicken

Time 35m

Yield 4 serving(s)

Number Of Ingredients 12

1 lb boneless skinless chicken breast
2 eggs
1/4 cup parmesan cheese
1 tablespoon fresh parsley, chopped fine
salt and pepper
1/2 cup flour
1/4 cup olive oil
2 tablespoons butter
1 -2 minced garlic clove
1 cup chicken broth
1/2 cup white wine
1/4 cup lemon juice

Steps:

  • Mix together eggs, cheese and parsley.
  • Between two sheets of plastic wrap, pound chicken thin.
  • Lightly salt and pepper chicken.
  • Dredge chicken in flour, then dip in beaten egg mixture.
  • Fry in olive oil until brown on both sides.
  • Remove chicken to platter.
  • In same skillet, saute garlic lightly, then add wine and bring to boil.
  • Add broth and lemon juice.
  • Lastly, stir in butter.
  • Add chicken back to pan and bring to boil.
  • Simmer for about 3 minutes.

BRAISED CHICKEN WITH ESCAROLE AND SICILIAN OLIVES



Braised Chicken With Escarole And Sicilian Olives image

Provided by Kay Rentschler

Categories     dinner, weekday, main course

Time 25m

Yield 4 to 6 servings

Number Of Ingredients 14

8 chicken thighs with bone
Fine sea salt
Freshly ground black pepper
2 tablespoons extra virgin olive oil
8 large garlic cloves, sliced (1/4 cup)
2 large shallots, sliced (1/2 cup)
1 1/2 tablespoons fresh minced thyme
1 1/2 tablespoons fresh minced rosemary
3 tablespoons white wine
1/2 cup chicken broth
1/2 cup jumbo pitted Sicilian olives, quartered
1 large or 2 small heads escarole, separated into individual leaves
Juice of 1/2 lemon
4 tablespoons cold butter, cut into pieces

Steps:

  • Trim chicken thighs of excess fat, and dry well on paper towels. Heat 10-inch nonstick skillet over medium heat for 5 minutes. Place chicken in skillet, skin-side down, and sear until skin is well-browned, about 5 minutes. Turn thighs with tongs, sprinkle with salt and pepper, and sear until second side is golden, about 3 minutes more.
  • Pour off fat. Reduce heat to low, add olive oil, and half of the sliced garlic, shallots and the herbs, and sauté until soft and fragrant, about 40 seconds. Add wine and chicken broth, cover, and simmer 7 minutes. Turn chicken, and simmer until meat pulls easily from bone, about 7 minutes more.
  • Transfer chicken from skillet to plate. Add remaining garlic, shallots and herbs, olives, escarole and lemon juice to skillet. Sprinkle with salt and pepper, increase heat to medium-high, and cover. Steam escarole until it wilts, about 5 minutes.
  • Return chicken to skillet on top of escarole. Add butter, increase heat to high, and simmer until butter melts and sauce has emulsified slightly. (If sauce appears thin, transfer escarole and chicken to warm platter, then boil sauce until it has reached a pleasing consistency.) Taste to correct seasoning. Serve immediately.

Nutrition Facts : @context http, Calories 600, UnsaturatedFat 28 grams, Carbohydrate 9 grams, Fat 47 grams, Fiber 2 grams, Protein 35 grams, SaturatedFat 15 grams, Sodium 671 milligrams, Sugar 2 grams, TransFat 0 grams

Tips:

  • Choosing the Right Chicken: Select high-quality, boneless, skinless chicken breasts or thighs for a tender and juicy result.
  • Marinating the Chicken: Marinating the chicken in a mixture of lemon juice, olive oil, garlic, and herbs enhances its flavor and keeps it moist during cooking.
  • Pan-Searing the Chicken: Sear the chicken over medium-high heat until golden brown to create a flavorful crust and lock in the juices.
  • Cooking the Escarole: Sauté the escarole in olive oil with garlic and red pepper flakes until wilted and slightly caramelized.
  • Combining the Chicken and Escarole: Combine the cooked chicken and escarole in a large skillet or casserole dish, ensuring they are evenly distributed.
  • Adding the Sauce: Pour the prepared lemon-white wine sauce over the chicken and escarole, ensuring it coats all the ingredients.
  • Finishing Touches: Top the dish with grated Parmesan cheese and fresh parsley before serving to enhance its flavor and presentation.

Conclusion:

Chicken French with Escarole is a delightful and flavorful dish that combines the classic flavors of French cuisine with the unique bitterness of escarole. By following the tips and steps outlined in the article, you can create a restaurant-quality meal at home. The combination of tender chicken, wilted escarole, and tangy lemon-white wine sauce creates a harmonious balance of flavors that will impress your family and friends. Serve this dish with a side of crusty bread or pasta to complete the experience. Enjoy your culinary journey as you savor the deliciousness of Chicken French with Escarole!

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