Spicy Chicken Scarpariello

Ingredients:

• Chopped florets and tender stems from 2 broccoli florets (about 570 g)
• 4 boneless, skinless chicken breasts (approximately 230g each)
• 1 chopped red bell pepper
• 3 tbsp. l. olive oil
• Salt and ground pepper
• 4 crushed garlic cloves
• 1.5 tsp chopped fresh oregano
• 1/2 cup dry white wine
• 1-3 finely chopped canned large hot cherry peppers and 2 tsp brine
• 3/4 cup chicken broth
• 2 tbsp chopped fresh parsley

Preparation:

1. Preheat oven to 230°C (430°F). Place the broccoli on a baking sheet with 1 tablespoon of olive oil, 1/2 teaspoon of salt, and a couple of grinds of pepper. Bake, stirring once, until tender and golden brown, 20 minutes.
2. Meanwhile, season the chicken with salt and pepper. Heat the remaining 2 tablespoons olive oil in a large skillet over medium-high heat. Add the chicken and cook, turning, until golden brown, 8 minutes. Transfer to a plate.
3. Add the bell pepper, garlic, and oregano to the skillet. Cook, stirring occasionally, until the peppers have softened, about 3 minutes. Add the wine, scraping up any browned bits from the bottom of the pan. Cook until reduced by half, 1 to 2 minutes.
   
   Add the cherry peppers, brine, and chicken broth. Add the chicken, coating it with the sauce, and reduce the heat to medium. Cover and simmer until the chicken is cooked through, 5-8 minutes.
4. Transfer the chicken to a cutting board. Increase the heat to medium-high and continue to simmer the sauce until it reduces slightly, 2-3 minutes. Stir in the parsley and season with salt. Slice the chicken, distribute among plates, and pour the sauce over it. Serve the scarpariello with broccoli.