Ingredients

1 roasting chicken (4 to 5 pounds), cut up, legs split into drumsticks and thighs and breasts halved Kosher salt 8 whole shallots 6 garlic cloves 1/2 cup dry white wine 1 head escarole, core trimmed and leaves coarsely chopped 1 lemon, very thinly sliced, seeds removed 1 cup black oil-cured olives (with pits) or pitted kalamata olives

Description

Escarole Is The Queen Of Chicories In My Opinion, Although Her Sisters--curly Endiver (or Frisee), Radicchio, And Treviso--can Be Used In This Dish. Slow-simmering The Greens With Aromatics And Juices From The Chicken Turns Them Indescribably Tender And S

View Full Recipe