CACCIATORE TUSCAN CHICKEN WITH ESCAROLE LETTUCE

INGREDIENTS:

2 heads escarole
12 oz jar of fire-roasted tomatoes
3 roma tomatoes, quartered
4 garlic cloves, chopped
2 cups dry white wine
3 sprigs oregano, chopped
4 tbsp olive oil
12 oz jar of fire-roasted red peppers
1 yellow onion, julienned

INSTRUCTIONS:

Preheat oven to 375 degrees.

For a cooking vessel, you want to use a large pot with high sides. Something like a Dutch oven or large sauté pan. Start by heating the pan on medium heat and add a glug of olive oil. Add the onions and garlic to the pan and sweat them for a few minutes until translucent. Add the Roma tomatoes, cook, and deglaze with white wine. Cook until the wine has reduced by half. Add the chopped oregano, fire-roasted tomatoes, and fire-roasted peppers. Cook on the stovetop for 30 minutes. Season with salt and pepper as needed.

As the cacciatore is coming together let’s prep the chicken. Grab a roasting pan, and roughly chop the escarole lettuce, lining it on the bottom of the pan. Once the cacciatore is done, ladle the mixture on top of the lettuce - make sure it’s nice an even on the bottom of the pan. Place the chicken on top of all of this - BUT - make sure the liquid isn’t too high and cover the thighs or too much of the chicken - you want the skin to crisp in the oven. Use a larger pan if you run into this issue. On the flip side, have some chicken stock ready in case the liquid reduces too much in the oven. Cook for 10 minutes at 375 degrees, then drop the temperature down to 325 and cook for another 30-40 minutes or until the chicken reaches proper temperature.

Chef Mark is serving this dish with some roasted fingerling potatoes and Kalamata olives, but even on its own, it’s great.