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Poached Chicken and Vegetables

Poached Chicken and Vegetables Recipe

  • 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
  • 4 kosher salt and black pepper
  • 1 boneless, skinless chicken breasts
  • 2 tablespoons bunch Swiss chard or kale, stems removed and leaves roughly chopped
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