Chicken Breasts With Poblano Chiles

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Los Angeles Times


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1/4 cup each dried black, kidney, navy and cannellini beans

1 head of garlic

4 fresh cilantro sprigs

1 ham bone or ham hock

1 bouquet garni (1 bay leaf, 4 parsley stems, a slice of fresh ginger and 4 black peppercorns tied in cheesecloth)

2 poblano chiles

3 ounces soft fresh goat cheese

4 tablespoons (1/2 stick) unsalted butter, at room temperature

2 fresh tarragon sprigs

1 small bunch fresh chives

Kosher salt

Freshly ground black pepper

4 large chicken breasts (6 to 8 ounces each), skin on and either bone-in or boned with just the wing joint attached

6 tablespoons olive oil

2 teaspoons white wine vinegar

1 shallot

2 tablespoons sherry vinegar

4 to 5 cups loosely packed torn mixed lettuces (such as frisée, red oak, Bibb and arugula)

1 tablespoon fresh lemon juice

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