Boiled chicken with vegetables and garlic-herb sauce

Ingredients:

• 675 g skinless chicken breast fillets, cut in half diagonally
• 225 g green beans, peeled and cut into small pieces
• 1 fennel bulb, peeled and cut into wedges and 1 cup fronds with leaves
• 3 medium carrots, cut into large pieces
• Coarse salt
• 1 head of garlic, separated into cloves and peeled
• 1 bunch green onions (white and light green parts), coarsely chopped
• 1/3 cup extra virgin olive oil
• 1.5 tbsp white wine vinegar
• 1 tbsp Dijon mustard
• 1/2 cup fresh parsley
• 1/2 cup fresh basil
• Freshly ground pepper

Preparation:

1. Fill a large saucepan halfway with hot water, add 1/2 teaspoon of salt, fennel, and carrots. Bring to a boil and cook for 3 minutes, or until the vegetables are half-cooked. Remove with a slotted spoon. Reduce heat to low.
2. Add the garlic, green onions, chicken, and fennel fronds to the pan. Bring to a gentle simmer and cook for 10-15 minutes, until the chicken is cooked through. Fill a bowl with very cold, salted water. Transfer the chicken to the water using tongs, let it rest for 30 seconds, and then transfer it to a cutting board.
3. Using a slotted spoon, transfer the garlic, green onions, and fennel fronds and leaves to a blender, adding 1/3 cup of the cooking liquid from the pan. Add the green beans to the pan, remove from the heat, let stand for 5 minutes, and drain.
4. Add olive oil, vinegar, mustard, parsley, and basil to a blender and puree until smooth. Season with salt and pepper. Cut the chicken into pieces and serve with the vegetables, drizzled with the herb sauce.