Chicken stew with tomatoes and escarole Recipe | Food Network UK

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)