From How To Boil Water. Serves 4, prep time 1 hour.
4 cloves garlic
15 oz can cannellini or great northern beans
8 bone-in skinless chicken thighs (~3 lbs)
3 T EVOO
pinch crushed red pepper flakes
1 large sprig rosemary
1 T tomato paste
1/2 C dry red wine
14-oz can chopped tomatoes
3/4 C chicken broth
1 small head escarole or 4 C baby spinach leaves
1/2 C freshly grated pecorino or parmesan
1. Chop onions, smash and peel garlic. Rinse and drain beans.
2. Heat dutch oven over med high. Pat chicken dry; season w/ salt and pepper. Add oil to dutch oven. When oil is hot, add chicken, skinned (rounded) sides down, and brown (in batches if necessary), about 4 minutes/side. Transfer to a platter.
3. Reduce heat to medium; add onion, garlic, red pepper flakes, and herbs. Cook until onions are slightly soft, ~5 minutes. Stir in tomato paste and cook ~1 minute. Add wine and use a wooden spoon to scrape up any pan bits. Bring to a boil and cook until syrupy (~1 minute). Add beans, tomatoes, and broth, and bring to boil. Nestle the chicken pieces in the stew, adding any collected juices to the pan. Simmer the stew, uncovered, until chicken is cooked through (~20 minutes).
4. Trim escarole and tear into bite-sized pieces. Wash and drain. Add greens to stew, and cook only until wilted. Stir in cheese and season w/ s&p.