1 med. onion, peeled and quartered
2 carrots, peeled and chopped
1 leek, white part only OR 3 scallions, white part only
1 tsp. dried thyme
1 bay leaf
6 parsley sprigs OR 1 1/2 tbsp. dried
12 black peppercorns
Salt
3 whole chicken breasts, about 3 lbs.
1/3 c. best quality olive oil
1 1/2 tsp. dried oregano
Juice of 1 sm. lemon (use 1/2 lemon, taste and use more if desired)
3/4 c. black olives
2 tbsp. capers, drained
8 cherry tomatoes, halved OR 2 med. tomatoes in wedges
1/4 lb. green beans, cooked
Salt and fresh pepper to taste

Measure 4 cups water in large kettle, add onion, carrots, leeks or scallions, thyme, bay leaf, parsley, peppercorns and salt to taste. Bring to boil and simmer uncovered 15 minutes. Add chicken, return to boil, reduce heat and simmer, partially covered until chicken is done, about 20 minutes. Let chicken cool in broth. Remove chicken (save broth for soup!) Discard skin and pull meat from bones. Tear meat into large 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. Add green beans just before serving. This is great for a picnic. Serve with fresh French bread and fruit.