1 medium-size yellow
onion, peeled and quartered
2 carrots, peeled and
1 leek, white part only,
well rinsed and sliced
1 teaspoon dried thyme
1 bay leaf
6 parsley sprigs
12 black peppercorns
4 whole cloves
Salt, to taste
3 whole chicken breasts
(about 3 pounds)
½ cup best-quality olive
1½ teaspoons dried oregano
Juice of 1 lemon
Ύ cup imported black
olives, niηoise preferred
2 tablespoons capers,
8 cherry tomatoes, halved,
or 2 medium-size ripe tomatoes, cut into wedges
Ό pound green beans,
Freshly ground black
pepper, to taste
1. Measure 4 quarts of water into a large heavy pot. Add the onion,
carrots, leek, thyme, bay leaf, parsley, peppercorns, cloves, and salt.
Bring to a boil, reduce the heat, and simmer, uncovered, for 15 minutes.
2. Add the chicken breasts, return to a boil, reduce the heat and simmer,
partially covered, until the chicken is done, about 20 minutes. Remove the
pot from the heat and let the chicken cool in the broth.
3. Remove the chicken (saving the broth for soup), discard the skin, and
pull the meat from the bones. Tear the meat into large pieces and combine
in a bowl with the olive oil and oregano. Cover and let stand at room
temperature for 1 hour.
4. Add the remaining ingredients, toss, and season with salt and pepper.
Serve immediately. Provides 4 to 6 portions. The salad will keep for
several days refrigerated. Reserve the green beans and add them just
before serving to prevent discoloration.