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From: Food Network

8 bone-in skinless chicken thighs (about 3 pounds)

Kosher salt and freshly ground black pepper

3 tablespoons extra-virgin olive oil

1 onion, chopped

4 cloves garlic, minced

Pinch red pepper flakes

1 tablespoon tomato paste

1/2 cup dry red wine

1 (15-ounce) can cannellini or Great Northern bean, rinsed and drained

1 (14-ounce) can chopped tomatoes

2 cups low-sodium chicken broth

1 teaspoon Italian herb mix

1 head escarole (about 1 pound), coarsely chopped

1/3 cup grated pecorino (about 1-ounce)

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