In a Dutch oven or a large, heavy pot (at least 5 quarts), heat oil over medium-high. Season chicken with salt and pepper and cook in two batches, tossing occasionally, until browned, about 5 minutes per batch; transfer to a plate.
Add garlic, onion, and oregano to pot; season with salt and pepper. Cook until onion begins to brown, 2 to 4 minutes (don't worry if pan darkens). Add tomatoes (crushing with back of a spoon as you add them) and cook until slightly thickened, 8 to 10 minutes. Add chicken with any accumulated juices and bring to a simmer; cover and cook until chicken is opaque throughout, 2 to 4 minutes.
Add as much escarole to pot as will fit. Cook, tossing and adding more as space becomes available. Cook until escarole is tender, 2 to 4 minutes. Serve stew over couscous.
could someone please fix this so the recipe is up. ive made it before and ive gotten it offline so i dont understand what the problem is with the page that it is not showing the recipe.
Where is the recipe???
Rather bland. Needs (lots) more garlic and I also added some red pepper pepper flakes to wake it up a bit.
Be warned--the escarole takes longer to cook down than indicated, which in my case resulted in over-done chicken. Plus, I'm honestly not wild about the escarole - it's stringy and doesn't really add much, flavor-wise. If I try this again I may leave out the green altogether or perhaps try broccoli rabe (also somewhat stringy but much more flavorful!).
All in all ok but not a winner.