Poached Chicken with Lemon Zest & Black Olives

Here I have modernized a classic poulet au pot, bringing in some Mediterranean flavours with olives and lemon. You would normally serve the bouillon first as a soup, then the garnish – the vegetables – with the chicken as a main course. But I have taken some of the liquid and reduced it to a sauce, then added olives, thyme and lemon zest – it makes it very refreshing. Try both and see which one you prefer; that would make a really interesting comparison.