Thursday, February 4, 2010

Rosemary Chicken with Broccoli Rabe


135. I've had a taste for broccoli rabe lately...you know, dark green leaves, broccoli tops, rich in
Vitamin A, Vitamin C, Vitamin E, Vitamin B6, Vitamin K, Thiamin, Riboflavin, Niacin, Iron, Calcium, Magnesium, Phosphorus, Potassium and Manganese. It's also a good source of Pantothenic Acid, Zinc and Copper and a very good source of dietary Fiber and protein.

This recipe for Rosemary Chicken with Broccoli Rabe is so delicious and was so unique in flavor. I pared it with Basmati Rice and the presentation was fantastic. There is a trick to draw the bitterness from the broccoli rabe by plunging it into boiling salted water for a minute or so. Then drain and use in your recipe. I learned about the bitterness once when I added the broccoli rabe directly to my recipe. We could barely eat the dish...the bitterness was so strong.

This recipe calls for boneless, skinless chicken but with only bone in, skin on chicken, it worked just beautifully. The baking process took a little longer than the recipe states, approximately thirty or forty minutes more.

Rosemary Chicken with Broccoli Rabe

Bon Appétit | September 1995

If you can't find broccoli rabe (an Italian green), collard greens, Swiss chard or mustard greens will work well also.

Yield: Serves 4
ingredients
3 tablespoons fresh lemon juice
2 tablespoons chopped shallots
3 teaspoons olive oil
1 tablespoon chopped fresh rosemary or 1 teaspoon dried
5 teaspoons minced garlic
4 skinless boneless chicken breast halves

2 bunches broccoli rabe or collard greens, thick stem ends trimmed, tender stems and leaves cut into 1-inch pieces (about 12 cups)

2 cups canned low-salt chicken broth
preparation

Combine lemon juice, shallots, 2 teaspoons oil, rosemary and 1 teaspoon garlic in glass dish. Add chicken; turn to coat. Cover; chill 2 hours.

Preheat oven to 350°F. Bring large pot of water to boil. Add broccoli rabe;

cook 1 minute. Drain.

Heat 1 teaspoon oil in large nonstick skillet over medium-high heat. Add 4 teaspoons garlic; stir 30 seconds. Add broccoli rabe; stir until liquid evaporates, about 2 minutes. Transfer to 13x9x2-inch glass baking dish.

Heat same skillet over medium-high heat. Remove chicken from marinade, reserving marinade. Season chicken with salt and pepper. Add to skillet; sauté until brown but not cooked through, about 3 minutes per side. Arrange chicken atop broccoli rabe.

Add broth and reserved marinade to skillet; boil until reduced to 1 cup, about 5 minutes. Pour over chicken. Cover with foil; bake until chicken is cooked through, about 15 minutes.

You could serve mashed or smashed potatoes with this lovely dish!
It smelled so good but tasted so much better!!!

"To eat is a necessity, but to eat intelligently is an art."
~ La Rochefoucauld

4 comments:

Cass @ That Old House said...

This looks delicious! I've got Rosemary growing on the windowsill, and I LOVE broccoli rabe and have not made it in awhile ... you obviously know the "secret" of blanching it first before sauteeing it -- that gets rid of the bitterness.

But I have a question: the recipe listing calls for "skinless boneless" chicken breasts, but the pictures show chicken pieces with bone and skin. Which way turns out better?

Cass

Lilly's Home said...

I used bone in skin on chicken and it tasted beautiful...the cooking process took about 40 minutes longer.
Thanks for asking Cass
Lilly

The Quintessential Magpie said...

I really enjoyed reading this recipe. It looks delicious! Thank you for sharing it. I have never ever tried broccoli rabe, but you've made me want to do just that!

XO,

Sheila :-)

Gary and Elizabeth~ said...

Hi Lilly,
Yummy and looks good too. I will have to try this.
Take care and enjoy your day,
Elizabeth

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