Name: Chicken stew with tomatoes and escarole
Prep time: 10 min
Cook time: 60 min
Yield: 4
Cuisine: Italian
Ingredients: 8 bone-in skinless chicken thighs (about 1.35kg); Salt and freshly ground black pepper; 3 tbsp extra-virgin olive oil; 1 onion, chopped; 4 cloves garlic, minced; Pinch red pepper flakes; 1 tbsp tomato puree; 125ml dry red wine; 1 (425g) can cannellini or Great Northern beans, rinsed and drained; 1 (400g) can chopped tomatoes; 500ml low-sodium chicken stock; 1 tsp Italian herb mix; 1 head escarole (about 450g), coarsely chopped; 35g grated pecorino (about 25g)