Escarole with Rich Poultry Broth
Try removing the bones and chunk the remaining chicken, adding it atop the soup along with a sprinkling of grated Parmesan cheese.
2 large yellow onions
4 cloves garlic
1 tablespoon olive oil
3 pounds skinless, bone-in chicken
1 cup dry red wine
3 quarts Chicken Stock (see recipe on page 109)
1 bunch parsley
½ bunch fresh thyme
3 dried bay leaves
10 black peppercorns
2 bunches escarole
Salt, to taste
Slice the onions and mince the garlic.
Heat the oil on medium in a medium-size stockpot. Add the chicken, onions, and garlic; sauté until golden brown.
Pour in the wine and let reduce by half. Add the stock and simmer for 2½ hours.
Chop the parsley and thyme leaves (discard stems). Add the herbs and peppercorns to the stockpot and simmer for another 30 minutes. Adjust seasonings with salt and pepper to taste, then strain the broth.
Steam the escarole for approximately 3 to 5 minutes, until barely wilted. To serve, place the escarole in the bottom of serving bowls and ladle in the broth.