4 chicken breasts (skin on)
2 heads of broccoli
1/2 c whole roasted almonds (chopped)
2 cloves of garlic (minced)
2 Tbsp olive oil
2 Tbsp butter
1/2 bunch of thyme
1/4 c red wine
Salt and pepper to taste
Start by placing the chicken, skin down, on a plate. Season the flesh with salt and pepper. Fill a large pot with salted water and bring it to a boil.
Trim the broccoli florets and set them off to the side. Set your oven to 425 and begin to heat a large, oven friendly, sauté pan for the chicken. When the pan is hot, coat the pan evenly with one Tbsp of olive oil.
Place each breast, skin side down, into your very hot pan and keep it over high heat for 30 seconds. Add the thyme to the pan and place it in the hot oven. Allow the chicken to cook, skin side down, in the pan at 425 degrees for 20 to 25 minutes.
When the chicken is about five minutes from being done, cook your broccoli. Place a sauté pan over medium heat, and heat 1 Tbsp of olive oil. Give the broccoli florets a quick dunk in the boiling salted water for about 40 seconds. Remove them from the water, and set aside.
Toss the chopped almonds in the hot oil, and give them a light toast. Add the minced garlic, followed by the broccoli, for a quick sauté. Season with salt and pepper, and set them aside in the hot pan.
At this point, the chicken should be done. Remove it from the oven and turn each piece over, flesh side down, in the pan. Place the entire pan over medium high heat, and deglaze the pan with the red wine. Allow the wine to reduce for about 30 seconds.
Remove the chicken from the pan, and add the butter to make your pan sauce with herbs. While the sauce is thickening, you can assemble your plates with the broccoli and chicken. When the sauce has reduced, you can sauce each plate and enjoy.