Buon appetito! Enjoy simple Italian cuisine

Fill a pot with at least 4 quarts of water, place over high heat and bring to a boil. Trim the bottom of the broccoli rabe stems and rinse in cold water. Peel and finely chop the garlic.

Add 1 tablespoon of salt to the boiling water and add the broccoli rabe. Cook until the stems are tender, usually no more than 5 minutes. Drain well in a colander. 

Add the olive oil and garlic to a 12-inch skillet and place over medium-high heat. When the garlic begins to sizzle, add the broccoli rabe. Season with salt and pepper and sauté, stirring occasionally, until the broccoli rabe is fully flavored with the olive oil and garlic, about 10 minutes. Serve at once.

Peel the carrots and cut into 1-1/2 x 1/4-inch sticks. Core, seed, and peel the pepper. Cut away any white pith inside the pepper and cut it into 1 x 1/2-inch sticks. Peel the tomatoes and coarsely chop.

Cut the chicken into 12 pieces. Put the olive oil in a sauté pan large enough to accommodate the chicken snugly and place over high heat. When the oil is hot, pat the chicken dry with paper towels and put half the chicken pieces in the pan. Brown them lightly on both sides, then set them aside on a platter. Repeat with the remaining chicken pieces. Once all the chicken is done, season with salt.

While the chicken is browning, peel, halve, and thinly slice the onion crosswise. When all the chicken is browned, turn the heat down to medium-low and add the onion and red pepper flakes. Sauté, stirring occasionally, until the onion is soft and turns a rich golden color, 5 to 10 minutes.

Add the carrots and yellow pepper to the pan and sauté for about 1 minute. Add the tomatoes and lightly season with salt. When the tomatoes start bubbling, adjust the heat so that the tomatoes simmer. Add all the chicken pieces except for the breasts. Cover the pan with the lid slightly askew and cook for 20 minutes, turning the chicken once during that time. 

Put the breast pieces in the pan and cook, turning the chicken occasionally, until the dark meat is tender and begins to fall off the bone, another 20 to 25 minutes. If all of the liquid in the pan evaporates before the chicken is done, add a little water. If the chicken is almost done and there is still a lot of liquid in the pan, raise the heat, and finish cooking uncovered to allow the excess liquid to evaporate.