Recipe information
Total Time
20 minutes
Ingredients
4 boneless, skinless chicken breasts (about 2 1/2 pounds)
Kosher salt
4 large leeks (about 1 1/2 pounds), white and light green parts, cut into 4-inch segments
1 head garlic, halved crosswise
4 cups Swanson® Chicken Broth
1/2 small kabocha squash (about 1 1/2 pounds), cut into ½-inch wedges
Preparation
Step 1
Season chicken breasts with salt. Combine breasts with leeks, garlic, and Swanson® Chicken Broth in a large, heavy-bottomed pot and bring to a boil. Reduce heat, cover and simmer until breasts are cooked and leeks are very tender, about 8-10 minutes.
Step 2
Shingle squash over top of chicken and leek mixture, cover, and cook until squash is tender, about 10 minutes.
Step 3
Gently remove squash and leeks and divide evenly in shallow bowls. Slice the poached chicken breasts and serve with broth.
