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Categories:
yellow onion carrots only thyme bay leaves parsley sprigs chicken stock water black cloves salt chicken breasts virgin olive oil oregano lemon juice black olives capers tomatoes green beans salt
Viewed: 47 - Published at: 5 years agoIngredients
- 1 medium yellow onion, peeled and quartered
- 2 carrots, peeled and chopped
- 1 leek, white part only cleaned and sliced
- 1 teaspoon dried thyme
- 2 bay leaves
- 6 parsley sprigs
- 2 quarts chicken stock
- 2 quarts water
- 12 black peppercorns
- 4 cloves
- salt, to taste
- 3 lbs whole chicken breasts
- 13 cup virgin olive oil
- 2 teaspoons dried oregano
- 12 cup fresh lemon juice
- 34 cup black olives
- 3 tablespoons capers
- 10 cherry tomatoes, halved
- 14 lb green beans, cooked (don't overcook!)
- salt & freshly ground black pepper, to taste
Method
- Place water and stock in large pot.
- Add the onion, carrots, leek, thyme, bay leaves, parsley, peppercorns, cloves and salt to taste.
- Bring to boil, reduce heat, and simmer uncovered for 15 minutes.
- Add chicken breasts, return to boil, reduce heat, and simmer partially covered until chicken is done, about 20 minutes.
- Remove pot from heat, and let chicken cool in the broth.
- Remove chicken (save broth for future soup!
- ), discard skin, and pull meat from the bones.
- Tear 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.
- Add remaining ingredients, toss, and season to taste with salt and pepper.
- Serve immediately at room temperature.
