Poached Chicken with Tomatoes, Olives and Green Beans

Summertime. For us that means relaxing on the porch, drinking wine, and enjoying the sounds and aromas of summer. It means fresh, home or farmers market grown vegetables and fruit. Often it means John spinning tunes from what has become a fairly large music collection. Tonight, we are enjoying a sampling of the many songs written by Shel Silverstein. If you were not aware, besides being a fabulous children's writer, Mr. Silverstein was also was a writer/ cartoonist for Playboy (I guess people did read the articles), and a prolific song writer.

Cover of the Rolling Stone - written by Shel Silverstein, sung by Dr. Hook

Yup, he wrote that. Google him - you'll be amazed.

Summertime also means not spending any more time than necessary heating up the kitchen. So, tonight I revisited a recipe that I tried out while staying with very kind friends in Charlotte. Low calorie, high protein and lots of fresh flavors. And quick, which makes it ideal.

Poached Chicken with Tomatoes, Olives, and Green Beans ( from Epicurious.com)

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

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 tablespoon oil and salt and pepper to taste.
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 .
Transfer chicken with tongs to a cutting board and cool, about 5 minutes.
While chicken is cooling, stir together tomatoes, olives, oregano, pepper, and remaining 1/4 teaspoon salt and 4 tablespoons oil in a bowl.
Holding a knife at a 45-degree angle, cut chicken across the grain into 1-inch-thick slices.

Divide green beans among 4 plates, then arrange sliced chicken over beans and top with tomato olive mixture.

This recipe is very straightforward and takes very little time to cook. One note - this is a simple recipe - the ingredients have nowhere to hide, so they need to be fresh and high quality. I recommend tasting the oregano leaves - mine had gone a bit bitter.

I served this dish with oven roasted potatoes seasoned with Barnegat Bay Butchers Rub from Savory Spice Shop in Charltte, NC, a heady combination of salt, garlic, pepper, Saigon cinnamon, nutmeg and cloves. TSA detained for bringing it through security, but it is so worth it.

Enjoy! Happy September!






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Location:Rockville, MD