INGREDIENTS
8
Chicken thighs (about 2 lbs.), skinless boneless
1
head Escarole
4 cloves
Garlic
1
Lemon
2 tbsp
Rosemary, fresh
2 tbsp
Thyme, fresh
1
large can White beans
1 cup
Chicken stock
1
Little freshly grated nutmeg
1
Sea salt and pepper
1
Bread, crusty
1
Parmigiano-reggiano cheese, wedge
2 tablespoons EVOO, plus more for drizzling