Roasted Chicken Thighs Over Braised Escarole With Pine Nuts And Mozzarella

Ingredients

• Servings: 4
• 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

Recipe

Preparation Time: 15 mins Cook Time: 30 mins Ready Time: 45 mins


• 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.