Poached Chicken and Vegetables

Photo by John Kernick
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  • Serves 4
  • Hands-On Time
  • Total Time
  • Nutritional Information

    Nutritional Information

    Per Serving

    • Calories 423 calories
    • Calories 21 calories from fat
    • Fat 10 g
    • Sat Fat 2 g
    • Sodium 953 mg
    • Protein 48 g
    • Carbohydrate 35 g
    • Sugar 2 g
    • Fiber 8 g


  1. Check 2 leeks (white and light green parts), thinly sliced
  2. Check 3/4pound Yukon gold potatoes, sliced 1/4 inch thick
  3. Check 1 medium fennel bulb, thinly sliced
  4. Check 4 sprigs fresh thyme
  5. Check 4cups low-sodium chicken broth
  6. Check 2teaspoons white wine vinegar
  7. Check kosher salt and black pepper
  8. Check 4 boneless, skinless chicken breasts
  9. Check 1 bunch Swiss chard or kale, stems removed and leaves roughly chopped
  10. Check 2tablespoons extra-virgin olive oil


  1. In a large saucepan or pot, bring the leeks, potatoes, fennel, thyme, broth, vinegar, ½ teaspoon salt, and ¼ teaspoon pepper to a boil.
  2. Reduce heat to medium-low and simmer gently for 5 minutes.
  3. Add the chicken, return to a gentle simmer, and cook for 7 minutes.
  4. Add the Swiss chard or kale and cook until the greens are tender and the chicken is cooked through, about 3 minutes.
  5. Transfer the chicken to a cutting board and thickly slice it.
  6. Divide the chicken among individual bowls. Spoon the vegetables over the chicken and drizzle with the oil.