Categories: Chicken
Ingredients
- 2 stalks broccoli, florets and tender stems chopped
- 3 tbsp. olive oil
- Kosher salt and black pepper
- 4 chicken breasts
- 1 red bell pepper, chopped
- 4 garlic cloves, smashed
- 1 1/2 tsp chopped fresh oregano
- 1/2 cup dry white wine
- 1 to 3 jarred hot cherry peppers, roughly chopped, plus 2 tbsp. brine
- 3/4 cup chicken broth
- 2 tbsp. chopped fresh parsley
Directions
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Preheat oven to 450. Toss the broccoli with 1 tbsp. olive oil, salt, and pepper on a baking sheet. Roast, stirring once, until tender and browned, 20 minutes.
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Meanwhile, season the chicken with salt and pepper. Heat the remaining 2 tbsp. olive oil in a large skillet over medium-high heat. Add the chicken and cook, turning, until browned, about 8 minutes. Transfer to a plate.
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Add the bell pepper, garlic and oregano to the skillet. Cook, stirring occasionally, until softened, about 3 minutes. Add the wine, scraping up any browned bits from the bottom of the skillet. Cook until reduced by half, 1-2 minutes. Add the cherry peppers and brine and chicken broth. Nestle the chicken in the sauce and reduce the heat to medium. Cover and simmer until the chicken is cooked through, 5-8 minutes.
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Remove the chicken to a cutting board. Increase the heat to medium high and continue simmering the sauce until slightly reduced, 2-3 minutes. Stir in the parsley and season with salt. Slice the chicken, divide among plates and top with the sauce. Serve with the broccoli.