Chicken Georgio & Broccoli Rabe

March 11, 2017 10:51 AM

Rob Lagonia of Lagonia's Restaurants makes his debut in the Let's Eat Kitchen with mouth-watering takes on Broccoli Rabe and Chicken Georgio.

Broccoli Rabe

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3 oz extra virgin olive oil

2 cloves garlic course chopped

Pinch salt

Pinch black pepper 

Pinch chili flake 

Half head of rabe' blanched 

Italian bread dipped in olive oil and garlic and pan fried or grilled 

4 oz of water 

  1. Heat Sauté pan.
  2. Once pan is warm, add olive oil.
  3. When olive oil begins to heat, add in garlic and continue cooking garlic until it begins to brown.
  4. Add in crushed red pepper salt and pepper.
  5. Add in pre-balanced Rabe.
  6. Toss Rabe around sauté pan.
  7. Add in water and cook Rabe until hot. Add salt to taste.
  8. Plate in a bowl top with grilled bread and serve.


    Chicken Georgio



    Half tea spoon garlic

    Pinch black pepper

    Pinch of salt

    Half cup sliced mushrooms

    2 slices of prosciutto, diced

    One chicken breast pounded and
         cut into strips

    6 oz of cream sherry

    6 oz heavy cream 

    Cup of penne

    4 oz parmesan/Romano blend

    Chopped parsley

    1. Heat sauté pan and add in butter.
    2. Once butter begins to melt, add in mushrooms, prosciutto, and garlic.
    3. Stir until prosciutto begins to brown. Add in strips of chicken and continue to sauté.
    4. Top with cream sherry and continue to cook until chicken is almost cooked through.
    5. Be sure to cook the sherry down so that you can deglaze the pan.
    6. Top with heavy cream.
    7. Once the cream begins simmer, add in grated cheese stir.
    8. Put penne in pan and stir, making sure all pasta is covered with sauce. Sauce will begin to thicken.
    9. Add in black pepper, and, if you want sauce to be thicker, add more cheese.
    10. Pour into a bowl and top with fresh chopped parsley.


Joel Landas

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