Poached Chicken with Tomatoes, Olives, and Green Beans |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Active time: 40 min Start to finish: 40 min Ingredients:
4 skinless boneless chicken breast halves (1 3/4 lb total) |
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 lb haricots verts or other thin green beans, trimmed |
5 tablespoons extra-virgin olive oil |
1 lb tomatoes, cut into 1/4-inch dice (3 cups) |
1/2 cup brine-cured green and black olives such as picholine and kalamata, pitted and chopped |
1 tablespoon torn fresh oregano leaves |
1/8 teaspoon black pepper |
Directions:
1. Sprinkle chicken all over with 1 tablespoon salt and let stand.
2. While chicken is standing, bring water, broth, and thyme to a boil in a 4- to 6-quart heavy pot, then add beans and cook, uncovered, until crisp-tender, 3 to 6 minutes. Transfer beans with a slotted spoon 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, covered, until chicken is cooked through, about 15 minutes .
4. Transfer chicken with tongs 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, cut chicken across the grain into 1-inch-thick slices.
7. Divide green beans among 4 plates, then arrange sliced chicken over beans and top with tomato olive mixture.
8. Cooks' note: Beans, chicken, and tomato olive mixture can be made 2 hours ahead and chilled separately, covered.
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