1 onion quartered
2 carrots peeled and chopped
1 leek, white part only cleaned and sliced
1 tsp thyme
1 bay leaf
6 parsley sprigs
12 black peppercorns
kosher salt to taste
3 whole chicken breast, about 3 lbs
1/3c best quality olive oil
11/2 tsp oregano
juice of 1 lemon
3/4c black olives(pitted Kalamata)
2T capers drained
cherry tomatoes (as many as you like)
1/4 lb green beans or aspargus cooked al dente in bite size pieces
kosher salt and fresh ground pepper to taste
Measure 4 quarts water into large pot. Add onions, carrots, leek, thyme, bay leaf, parsley, peppercorns, cloves, and salt to taste. Bring to a boil, reduce heat, and simmer uncovered for 15 minutes.
Add chicken, return to a boil, reduce heat and simmer partially covered until done, about 20 minutes. Remove pot from the heat and let chicken cool in the broth.
Remove chicken (save the broth for soup or cooking) discard the skin, pull the meat from the bones into large bite size pieces and combine in a bowl with 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