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    Chicken with Escarole and Salami

    clock-icon45 minutes
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    Pixicook editorial team

    A savory and hearty dish featuring chicken thighs, escarole, and salami, brought together with a touch of white wine and lemon juice.

    Ingredients for Chicken with Escarole and Salami

    units in
    USchevron
    units in
    USchevron
    serves
    2 peoplechevron
    serves
    2 peoplechevron

    Boneless, Skinless Chicken Thighs, Cut into bite size pieces

    cups

    Substitute chevron-down

    Avocado Oil

    tablespoons

    Substitute chevron-down

    Garlic, sliced

    cloves

    Substitute chevron-down

    Calabrian Chili

    teaspoons

    Substitute chevron-down

    Castelvetrano Olives, pitted and chopped

    tablespoons

    Substitute chevron-down

    Salami, small diced

    cups

    Substitute chevron-down

    Escarole, chopped and cleaned

    cups

    Substitute chevron-down

    Dry White Wine

    cups

    Substitute chevron-down

    Unsalted Butter, small diced

    tablespoons

    Substitute chevron-down

    Flat Leaf Parsley, picked and chopped

    tablespoons

    Substitute chevron-down

    Lemon Juice

    to taste

    Substitute chevron-down

    How to Make 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.


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