Chicken stewed with bell peppers and green beans

Ingredients:

• 4 boneless, skinless chicken breasts (about 220g each)
• 1 red bell pepper, cut into 4 pieces
• 2 cups lightly salted chicken broth
• 0.7 kg green beans
• Juice of half a lemon
• 2 tablespoons extra-virgin olive oil
• 2 tablespoons chopped almonds
• 2 cloves garlic, lightly crushed
• 1 thick slice country bread, cubed (1 1/4 cups)
• 2 tbsp. capers, dried
• 2 tbsp coarsely chopped fresh parsley

Preparation:

1. Place the chicken in a Dutch oven or medium heavy saucepan and add the bell pepper and chicken broth. Bring to a boil. Cover and reduce heat to medium-low; simmer until the chicken is cooked through, about 12 minutes. Using a slotted spoon, transfer the chicken and bell pepper to a plate; let cool. Shred the chicken.
2. Add the beans to the pot with the broth. Increase the heat to high, cover, and simmer until crisp-tender, 7 minutes. Using a slotted spoon, transfer the beans to a colander, leaving the broth in the pot; rinse the beans under cold water and drain. Transfer to a medium bowl and toss with lemon juice, 1 tablespoon olive oil, and 1/4 teaspoon salt.
3. Meanwhile, lightly toast the almonds in a dry skillet over medium heat for 1-2 minutes; remove to a plate. Add the remaining 1 tablespoon olive oil and garlic to the skillet. Cook until softened, about 1 minute. Add the bread cubes. Cook, stirring frequently, until golden brown, about 5 minutes.
4. Place the garlic and bread in a blender or food processor along with the bell pepper, 1/2 cup warm broth, 1 tablespoon each of capers and parsley, and 1/4 teaspoon of salt. Blend until smooth; transfer to a large bowl.
5. Add the shredded chicken to the red pepper sauce, season with salt, and toss to combine. Sprinkle each serving with the remaining capers and parsley; serve with the beans and sprinkle with toasted almonds.