Chicken with Escarole and Salami

1. Prep

Start by preparing your ingredients. Slice the garlic, chop the parsley, pit and chop the olives, chop and clean the escarole, dice the salami and cut the chicken thighs into bite size pieces.

2. Sear Chicken

In a large pan, heat the avocado oil over medium-high heat. Once the oil is shimmering, add the chicken pieces with a piece of salt. Sear the chicken until golden brown on all sides. Once seared, remove the chicken from the pan and set aside.

3. Cook Salami

In the same pan, add the diced salami. Cook until it starts to crisp up.

4. Sweat Aromatics

Lower the heat to medium and add the sliced garlic and chopped Calabrian chili to the pan. Sweat them until the garlic is soft and just beginning to get a pale golden color around the edges.

5. Cook Vegetables

Add the chopped escarole to the pan with a pinch of salt. Saute just until it begins to wilt, careful not to overcook since it will stay in the pan while the wine from deglazing reduces.

6. Deglaze

Pour in the dry white wine, scraping up any browned bits from the bottom of the pan. Let it reduce by 80%.

7. Finishing Ingredients

Add the seared chicken back to the pan then the butter, adding one cube at a time and stirring to emulsify. Add the chopped parsley and a squeeze of lemon juice to taste.