Poached Chicken with Tomatoes, Olives, and Green Beans

Directions

1. 1.

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

2. 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. 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. 4.

   Transfer chicken with tongs to a cutting board and cool, about 5 minutes.

5. 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. 6.

   Holding a knife at a 45-degree angle, cut chicken across the grain into 1-inch-thick slices.

7. 7.

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