Preheat oven to 400 Fahrenheit. Season chicken on meat side with salt and pepper. Use an oven proof skillet with a lid to heat oil over medium heat. Add chicken, bone side down and sear about 4 minutes, then turn and sear other side for about 5 minutes. Remove chicken from pan and set aside.

Add onion to pan and cook, scraping up the chicken bits and seasoning from the bottom of the pan, about 10 minutes, until brown. Add escarole, cover and wilt, about 2 minutes. Uncover and add tomatoes, beans, basil, oregano, and red pepper to taste. Stir and arrange chicken, meat side up, in pan. If the mixture seems very dry, add up to 1/2 cup of the water. Cover and transfer to the oven. Cook 20 to 25 minutes, until chicken is tender and the juices run clear. Remove from oven and sprinkle with parmesan cheese before serving.