This is one of those dishes that I made probably half a dozen times, offhandedly, before I realized that it was the perfect thing to post. It seemed so simple and so frankly sort of slapped together that it never occurred to me that anyone would be interested in making it, but the evidence provided by my family – clean plates, happy smiles, fighting for the leftovers – has made me think otherwise. We like to serve this over cous cous to soak up the butter sauce.
1 1/2 lbs. boneless skinless chicken thighs, cut into 2-inch strips
1 large bunch broccoli rabe, roughly chopped
5 tablespoons unsalted butter
6 cloves garlic, thinly sliced
1/4 tsp. crushed red pepper flakes
1 tsp. salt
1/2 cup balsamic vinegar
2 tablespoons honey
Juice of 1/2 a lemon
2/3 cup chopped fresh parsley
Fill a large pot with water and bring to a boil. Add the broccoli rabe and cook for 5 minutes; drain thoroughly and set aside.
In a large skillet over medium-high heat, melt the butter. Allow the butter to bubble, swirling the pan frequently, until it begins to turn golden brown and takes on a nutty smell.
Turn the heat down to medium and add the garlic and crushed red pepper flakes to the brown butter. Cook for 90 seconds or until the garlic starts to turn lightly brown.
Add the chicken to the pan, stir well, and season with the salt. Allow the chicken to cook until it’s lightly golden on one side, then turn over and continue to cook, stirring frequently, for 5-7 minutes.
In a small bowl, whisk together the balsamic vinegar and honey. Pour over the chicken. Arrange the cooked broccoli rabe on top of the chicken, then cover the pan with a tight-fitting lid and let it cook, shaking occasionally, for 2-3 minutes.
Remove the lid, stir well, and remove from the heat. Add the lemon juice and parsley and serve warm over cous cous or rice.