Poached Chicken with Tomatoes, Olives, and Green Beans

Poached Chicken with Tomatoes, Olives, and Green Beans
Photo by Sang An


  • 4 skinless boneless chicken breast halves (1 3/4 lb total)
  • 1 fresh thyme sprig
  • ¾ pound haricots verts or other thin green beans
  • 5 cups water
  • ½ cup brine-cured green and black olives such as picholine and Kalamata, pitted
  • 1 ¾ cups low-sodium chicken broth
  • 1/8 teaspoon black pepper
  • + 4 more ingredients
    • 1 pound tomatoes
    • 1 tablespoon fresh oregano leaves
    • 5 tablespoons extra-virgin olive oil
    • 3 ¼ teaspoons kosher salt

Sprinkle chicken all over with 1 tablespoon salt and let stand. 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 ta...

View full recipe at Epicurious


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