Chicken Marbella with Roasted and Charred Broccoli with Peanuts

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Inspired by The Silver Palate


1/8 cup olive oil
1/8 cup red-wine vinegar

1/8 cup pitted prunes

1/8 cup pitted Spanish green olives

1/8 cup capers with a bit of juice

2 bay leaves

4 cloves garlic, minced

2 tablespoons dried oregano

Kosher salt and freshly ground black pepper, to taste

2 large chicken breasts

1/8 cup brown sugar

1/2 cup dry white wine

Several leaves of fresh cilantro, finely chopped to garnish

1. Combine the olive oil, vinegar, prunes, olives, capers and juice, bay leaves, garlic, oregano, and salt and pepper in a large bowl. Add the chicken and stir to coat. Cover the bowl and refrigerate 8 hours or overnight.

2. Preheat the oven to 350°F.

3. Arrange the chicken in a single layer in one or two large, shallow baking pans and spoon the marinade over it evenly. Sprinkle the chicken pieces with the brown sugar and pour the white wine around them.

4. Bake, basting frequently with the pan juices, until the chicken yields clear (rather than pink) juice when pricked with a fork, 45 minutes to 1 hour.

5. With a slotted spoon, transfer the chicken, prunes, olives, and capers to a serving platter. Moisten with a few spoonfuls of the pan juices and sprinkle generously with the cilantro. Pass the remaining pan juices in a sauceboat.



1 bunch broccoli (about 1 1/2 pounds), ends trimmed, stems peeled
3 tablespoons olive oil
1 tablespoon sesame oil
Kosher salt, freshly ground pepper
2 tablespoons unseasoned white wine vinegar
1/4 cup unsalted, roasted peanuts, coarsely chopped
1/2 teaspoon sugar
2 scallions, thinly sliced
2 tablespoons grated Parmesan cheese
Flaky sea salt (such as Maldon)
Preheat oven to 450°. Slice broccoli stems on a diagonal 1/4″ thick. Transfer to a rimmed baking sheet, toss with oil, and season with kosher salt and pepper. Gather up loose pieces of left-behind florets and finely chop. Roast stems until browned around edges, 20-25 minutes. Add vinegar and sesame oil; toss to coat.
Meanwhile, heat a dry medium skillet, preferably cast iron, over medium-high. Add florets. Season with kosher salt and pepper and cook, stirring often, until bright green and lightly charred in spots, about 5 minutes. Reduce heat to low; add peanuts and sugar. Cook, stirring, until nuts are golden brown. Stir in 2 tablespoons Parmesan cheese; season again.
Serve broccoli stems and florets topped with scallions, sea salt, and more Parmesan.

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