From Cooking Light, June 2003. This is a great recipe if, like me, you have a garden full of herbs that you aren't using right now. If you don't grow your own, fresh herbs are available in most produce departments. If you make this from scratch, save the homemade chicken broth to use later. If you're pressed for time, use 4 cups of rotisserie or leftover cooked chicken. (Cooking from scratch also lets you control the sodium content!)
1 (3 1/2-lb.) whole chicken 1/4 cup chopped fresh chives 3 tablespoons white wine vinegar 2 tablespoons capers 4 teaspoons extra-virgin olive oil 2 teaspoons chopped fresh thyme 1 teaspoon chopped fresh oregano Pinch of kosher salt, to taste 1/2 teaspoon freshly ground black pepper 1 garlic clove, minced
1. Remove and discard giblets and neck from chicken. Rinse with cold water. Place chicken in a stockpot; cover with water, and bring to a boil. Reduce heat, and simmer 50 minutes or until tender. Drain, reserving broth for another use. Cool chicken completely. Remove skin from chicken; discard skin. Remove chicken from bones; discard bones and fat. Chop chicken into bite-sized pieces.
2. Combine chives and remaining 8 ingredients. Add chicken; toss well to coat. Makes 6 servings (2/3 cup).