1 large bunch broccoli rabe (washed with stems trimmed)
4 cloves garlic (crush or ruff chop)
1 – 2 Tbls. extra virgin olive oil
salt and pepper to taste

Before starting your Olive Chicken:

Bring a large pot of salted water to a boil.  Have an ice bath and sieve ready on your counter.  Place the broccoli rabe into the pot and make sure that all leaves have been submerged under water.

Allow this to cook for five minutes.  Then pull the broccoli rabe from the pot and place into the ice bath.  Allow it to rest submerged for no longer than 2 – 3 minutes, at which time you should place it into the sieve to drain.

When your Olive Chicken is about five minutes from being done, place the olive oil and garlic into a sauté pan and bring the heat up to medium.  Season the garlic with salt and pepper.  Watch closely to assure that the garlic doesn’t take on too much color.

Once the garlic has begun to brown slightly, turn the heat up to medium-high and immediately add the broccoli rabe to the pan.  Remember that the broccoli rabe is already cooked and this process is to heat it through and impart it with the flavors of the garlic and oil.  Flip the broccoli rabe around the pan and make sure to move the garlic from the bottom of the pan and on top of the broccoli rabe.

Once heated through (about 2 – 3minutes), turn off the flame and plate.

Much of what you do with the polenta depends on your tastes.  Follow the package instructions.  I like to buy a rough-cut polenta.  For this recipe, substitute half of the recommend amount of water with chicken stock and add 1 tablespoon of extra virgin olive oil.  When it’s near completion, season with salt to taste.  To plate, simply place one ladle full right from the pot onto the plate and shake the plate gently until the polenta spreads out evenly.  If your timing goes off a bit, you can always refresh the polenta with a little hot water to make sure it stays loose enough to ladle onto the plate.

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2006 Piaggia Carmignano Il Sasso
The perfect match for Olive Chicken. Ruby red in the glass with aromas of black cherry, lavender and herbs, lead pencil and just the right amount of toasty oak.