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Poached Chicken and Vegetables

Poached Chicken and Vegetables
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Serves 4| Hands-On Time: | Total Time:


  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.
By December, 2006

Nutritional Information

  • Per Serving
  • Calories 423Calories From Fat 21%
  • Fat 10g
  • Sat Fat 2g
  • Sodium 953mg
  • Carbohydrate 35g
  • Fiber 8g
  • Sugar 2g
  • Protein 48g
What does this mean? See Nutrition 101 .

Quick Tip

When buying kale, look for dark green, frilly leaves with a little spring to them. Avoid dry, yellowing, or wilted leaves, a sign of age.

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