Chicken Pot au Feu
Ingredients
- 1 bunch fresh parsley
- 6 cups low-sodium chicken broth
- 1 cinnamon stick
- 1 teaspoon black peppercorns
- 1/2 teaspoon whole allspice
- 1/2 teaspoon coriander seeds
- Kosher salt
- 3 small leeks, outer leaves peeled, halved lengthwise
- 1 bunch carrots, trimmed and halved lengthwise
- 6 small turnips, peeled and halved lengthwise
- 4 skin-on, bone-in chicken breasts (about 2 pounds)
- 2 tablespoons extra-virgin olive oil
- 1 pound winter greens (such as Swiss chard or kale), torn
- Freshly ground pepper
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