Poached Chicken And Vegetables

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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

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