Poached Skate Wings With Tomatoes And Olive Oil Recipes

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POACHED CHICKEN WITH TOMATOES, OLIVES, AND GREEN BEANS



Poached Chicken with Tomatoes, Olives, and Green Beans image

A wonderful make-ahead summer meal, this dinner is just as delicious served chilled as it is served warm.

Provided by Lillian Chou

Categories     Chicken     Olive     Tomato     Poach     Green Bean     Summer     Thyme     Oregano     Gourmet     Dinner     Healthy     Quick and Healthy

Yield 4 servings

Number Of Ingredients 11

4 skinless boneless chicken breast halves (1 3/4 lb total)
1 tablespoon plus 1/4 teaspoon kosher salt
5 cups water
1 3/4 cups low-sodium chicken broth (14 fl oz)
1 fresh thyme sprig
3/4 lb haricots verts or other thin green beans, trimmed
5 tablespoons extra-virgin olive oil
1 lb tomatoes, cut into 1/4-inch dice (3 cups)
1/2 cup brine-cured green and black olives such as picholine and Kalamata, pitted and chopped
1 tablespoon torn fresh oregano leaves
1/8 teaspoon black pepper

Steps:

  • 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 teaspoon salt and 4 tablespoons 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.

POACHED SKATE WINGS WITH TOMATOES AND OLIVE OIL



Poached Skate Wings With Tomatoes and Olive Oil image

Provided by Florence Fabricant

Categories     dinner, main course

Time 20m

Yield 4 servings

Number Of Ingredients 11

1 1/2 cups dry white wine
1 small onion, sliced
1 bay leaf
3 tablespoons white-wine vinegar
2 large skate wings, 8 to 10 ounces each
Salt and freshly ground black pepper
2 ripe tomatoes, peeled, seeded and finely chopped
1/2 cup finely chopped scallions
2 tablespoons minced fresh basil
1 tablespoon drained capers
1/2 cup extra-virgin olive oil

Steps:

  • In an enamel, stainless steel or anodized aluminum skillet large enough to hold the skate wings in a single layer, simmer the wine with the onion and bay leaf for a few minutes. Add the vinegar.
  • Place the skate wings in the wine mixture and simmer until they just turn opaque, six to eight minutes. Remove the fish from the liquid and cut each skate wing into two portions. Allow to cool to room temperature.
  • To serve, place the skate wings on a serving platter or individual plates and season each with salt and pepper. Top with tomatoes, scallions, basil and capers. Drizzle with olive oil. Serve at room temperature.

Nutrition Facts : @context http, Calories 457, UnsaturatedFat 25 grams, Carbohydrate 8 grams, Fat 31 grams, Fiber 2 grams, Protein 22 grams, SaturatedFat 5 grams, Sodium 806 milligrams, Sugar 3 grams

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