Ingredients for Poached Chicken with Tomatoes, Olives, and Green Beans

• 4 skinless boneless chicken breast halves (800g total)

• 1 tablespoon plus 1/4 teaspoons kosher salt

• 1200ml water

• 425ml low-sodium chicken broth (425ml )

• 1 fresh thyme sprig

• 350g haricots verts or other thin green beans, trimmed

• 80ml extra jungfruolivolja

• 450g tomatoes, cut into 1/4-inch dice (725ml )

• 120ml brine-cured green and black olives such as picholine and Kalamata, pitted and chopped

• 1 tablespoon torn fresh oregano leaves

• 1/8 teaspoons 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 teaspoons salt and 60ml 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.

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