Poached Chicken with Tomatoes, Olives, and Green Beans

Ingredients

• 0.1 teaspoon pepper black
• 0.8 lb haricots verts trimmed thin
• 0.5 cup kalamata olives green black pitted chopped
• 1 tablespoon kosher salt 
• 14 fl. oz. chicken broth low-sodium
• 5 tablespoons olive oil extra virgin extra-virgin
• 1 tablespoon oregano fresh
• 4  chicken breast halves boneless skinless
• 1  thyme sprigs fresh
• 1 lb tomatoes cut into 1/4-inch dice (3 cups)
• 5 cups water 

Equipment

• bowl
• knife
• pot
• slotted spoon
• tongs
• cutting board

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.
3. Transfer beans with a slotted spoon to a bowl and toss with 1 tablespoon oil and salt and pepper to taste.
4. Add salted chicken to broth and cook at a bare simmer, uncovered, 6 minutes.
5. Remove pot from heat and let stand, covered, until chicken is cooked through, about 15 minutes .
6. Transfer chicken with tongs to a cutting board and cool, about 5 minutes.
7. While chicken is cooling, stir together tomatoes, olives, oregano, pepper, and remaining 1/4 teaspoon salt and 4 tablespoons oil in a bowl.
8. Holding a knife at a 45-degree angle, cut chicken across the grain into 1-inch-thick slices.
9. Divide green beans among 4 plates, then arrange sliced chicken over beans and top with tomato olive mixture.
10. Beans, chicken, and tomato olive mixture can be made 2 hours ahead and chilled separately, covered.