Poached Chicken with Tomatoes, Olives and String Beans
Debra
ingredients
- 4 skinless boneless chicken breast halves
- 1 Tablespoon plus 1/4 teaspoon kosher salt
- 5 cups water
- 1 3/4 cups low-sodium chicken broth (14 fl oz)
- 1 fresh thyme sprig
- 3/4 thin green beans
- 5 tablespoons olive oil
- 1 lb tomatoes cut into 1/2 inch dice (3 cups)
- 1/2 cup green and/or black olives pitted and chopped
- 1 tablespoon torn fresh oregano leaves
- 1/8 teaspoon pepper
directions
- 1
Sprinkle chicken all over with 1 tablespoon salt and let stand.
- 2
bring water, broth, thyme to a boil then add beans and cook, uncovered until crisp. Transfer beans to a bowl and toss with 1 tablespoon oil and salt and pepper to taste.
- 3
Add salted chicken to broth and cook at a bare simmer, uncovered 6 minutes. Remove pot from heat and let stand until chicken is cooked through about 15 minutes.
- 4
Transfer chicken to a cutting board and cool about 5 minutes.
- 5
while chicken is cooling, stir together tomatoes, olives, oregano, pepper and remaining 1/4 teaspoon salt and 4 tablespoons oil in a bowl.
- 6
holding a knife at a 45-degree angle, sut chicken across the grain into 1 inch thick slices.
- 7
Divide the green beans among 4 plates then arrange sliced chicken over beans and top with tomato olive mixture
notes
Beans, chicken, tomato mixture can be made ahead and chilled separately, covered
Source: Gourmet
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