- 1 teaspoon paprika, preferably smoked
- 1 teaspoon dried thyme leaves
- 1/2 teaspoon garlic powder
- 1/2 teaspoon freshly ground black pepper
- 4 teaspoons olive oil, divided
- 1 3/4 pounds bone-in chicken thighs
- 3 cloves garlic cloves, peeled, thinly sliced
- 1 cup reduced sodium chicken broth
- 2 large heads escarole or curly endive, coarsely torn
- 1 1/4 cups Sargento ® Shredded Reduced Sodium Mozzarella Cheese, divided
- 1/2 cup pine nuts, toasted
- Combine paprika, thyme, garlic powder and pepper. Rub 2 teaspoons oil over chicken. Sprinkle paprika mixture over chicken; place on a rimmed baking sheet. Bake in a preheated 375 degrees F oven 25 to 30 minutes or until chicken is cooked through, basting chicken with pan juices after 15 minutes.
- Meanwhile, heat remaining 2 teaspoons oil in a large deep skillet over medium heat. Add garlic; saute 1 minute. Add broth and escarole; simmer, uncovered, 10 to 12 minutes or until escarole is tender and broth is reduced, stirring frequently.
- Transfer escarole to four shallow bowls; top with 1 cup cheese and chicken. Sprinkle remaining 1/4 cup cheese and pine nuts over chicken.
05/07/2018
recipepes.com
Roasted Chicken Thighs over Braised Escarole with Pine Nuts and Mozzarella, recipe
PT15M
PT1H
5
455 calories
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