Poached Chicken Breasts With Parsley-Onion Salad

INGREDIENTS

1 qt

chicken stock, plus more as needed (or use salted water)

2 1/2 lb

bone-in, skin-on chicken breasts (3 to 4 split breasts)

bay leaf

garlic cloves

2 pints

cherry tomatoes, halved

1/2 cup

pitted green olives, sliced

3 tbsp

extra-virgin olive oil, plus more as needed

1/2 tsp

kosher salt, plus more as needed

1/4 tsp

black pepper, plus more as needed

rosemary sprig

lemon

1 cup

chopped parsley leaves

red-pepper flakes

1/2

small red onion, sliced