Tuscan chicken stew Recipe - Los Angeles Times

Ingredients

• 1 onion
• 4 cloves garlic
• 1 (15-ounce) can cannellini or Great Northern beans
• 8 bone-in skinless chicken thighs (about 3 pounds)
• Kosher salt
• Freshly ground black pepper
• 3 tablespoons extra-virgin olive oil
• Pinch crushed red pepper flakes
• 1 large sprig rosemary or 1 teaspoon dried Italian seasoning
• 1 tablespoon tomato paste
• 1/2 cup dry red wine
• 1 (14-ounce) can chopped tomatoes
• 3/4 cup chicken broth
• 1 small head escarole or 4 cups baby spinach leaves (about 8 ounces)
• 1/2 cup freshly grated pecorino or Parmesan cheese (about 1 ounce)