Poached Chicken and Vegetables

Poached Chicken and Vegetables
John Kernick

Serves 4
preparation
15
minutes
cooking
40
minutes
other
0
minutes

Ingredients

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

Directions

  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.
Kate Merker
November 2006

Nutritional Information

  • Per Serving
  • Calories From Fat 21 %
  • Fat 10 g
  • Sat Fat 2 g
  • Sodium 953 mg
  • Carbohydrate 35 g
  • Fiber 8 g
  • Sugar 2 g
  • Protein 48 g
What does this mean? See Nutrition 101.