Poached Chicken And Vegetables Recipe

Name: Poached Chicken And Vegetables
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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; 1/2 teaspoon kosher salt; 1/4 teaspoon 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

Servings: persons

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
1/2 teaspoon kosher salt
1/4 teaspoon 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

1
In a large saucepan or pot, bring the leeks, potatoes, fennel, thyme, broth, vinegar, salt, and pepper to a boil. Reduce heat to medium-low and simmer gently for 5 minutes. Add the chicken, return to a gentle simmer, and cook for 7 minutes. Add the Swiss chard or kale and cook until the greens are tender and the chicken is cooked through, about 3 minutes. Transfer the chicken to a cutting board and thickly slice it. Divide the chicken among individual bowls. Spoon the potato and fennel mixture over the chicken and drizzle with the oil.
2
Poaching means simmering something gently, allowing only an occasional bubble to come to the surface. For this dish, the difference between poaching and boiling means supple rather than rubbery chicken and tender vegetables instead of mushy ones.

711

kcal

Calories

Fat

Carbs

108

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 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, and more.

Yes, Poached Chicken And Vegetables falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Poached Chicken And Vegetables

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