Los Angeles Times Staff Writer
Total time: 2 hours, 10 minutes, plus soaking time for the beans


Servings: 4

Note: Adapted from "A Great American Cook" by Jonathan Waxman. You can ask the butcher to bone chicken breasts with the first wing joint still attached and frenched (also called an airline cut).

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