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Poached Chicken & Vegetables
Nb persons: 4
Yield:
Preparation time: 15 minutes
Total time: 40 minutes
Source:
2 | leeks, (white & light green parts), thinly sliced |
3/4 lb | Yukon gold potatoes, sliced 1/4 inch thick |
1 med | fennel bulb, thinly sliced |
4 sprigs | fresh thyme |
4 c. | low-sodium chicken broth |
2 tsp | white wine vinegar |
1/2 tsp | kosher salt |
1/4 tsp | black pepper |
4 | boneless, skinless chicken breasts |
1 bunch | Swiss chard or kale, stems removed & leaves roughly chopped |
2 Tbs | extra-virgin olive oil |
In a large saucepan or pot, bring the leeks, potatoes, fennel, thyme, broth, vinegar, salt & pepper to a boil. Reduce heat to med-low & simmer gently for 5 minutes. Add the chicken, return to a gentle simmer & cook for 7 minutes. Add the Swiss chard or kale & cook until the greens are tender & the chicken is cooked through, about 3 minutes. Transfer the chicken to a cutting board & thickly slice it. Divide the chicken among individual bowls. Spoon the potato & fennel mixture over the chicken & drizzle with olive oil.
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