Poached Chicken with Salsa Verde and Bok Choy

Ingredients

• 3 cups baby bok choy halved
• 1  bay leaf 
• 0.3 teaspoon pepper black freshly ground
• 0.5 teaspoon pepper black freshly ground
• 1 cup carrots chopped
• 0.8 cup celery chopped
• 1 teaspoon coriander seeds crushed
• 0.5 cup less-sodium chicken broth fat-free
• 56 ounce less-sodium chicken broth fat-free canned
• 1 teaspoon fennel seeds 
• 2 tablespoons basil fresh minced
• 0.5 cup cilantro leaves fresh minced
• 2 tablespoons flat-leaf parsley fresh minced
• 1 tablespoon ginger fresh grated peeled
• 1 tablespoon tarragon fresh minced
• 3  garlic cloves minced
• 5  garlic cloves minced
• 0.5 teaspoon ground cumin 
• 1 teaspoon ground turmeric 
• 2 cups kohlrabi bulb peeled sliced
• 1.5 cups leek chopped ( 1 large)
• 0.3 cup juice of lime fresh
• 1 tablespoon olive oil 
• 2 teaspoons olive oil 
• 1 cup onion chopped
• 12  radishes sliced
• 0.1 teaspoon salt 
• 0.3 teaspoon salt 
• 0.5 teaspoon salt 
• 2 teaspoons serrano chile finely chopped
• 2  serrano chiles 
• 2 tablespoons shallots finely chopped
• 36 ounce chicken breast halves boneless skinless
• 4 cups water 

Equipment

• frying pan
• slotted spoon
• dutch oven

Directions

1. To prepare chicken, combine first 13 ingredients in a large Dutch oven; bring to a boil. Reduce heat, and simmer 15 minutes.
2. Sprinkle 1/2 teaspoon salt and 1/4 teaspoon black pepper over chicken; add chicken to pan. Bring to a boil; reduce heat, and simmer 5 minutes.
3. Remove pan from heat. Cover and let stand 30 minutes.
4. Remove chicken from pan with a slotted spoon; cut into 1/4-inch-thick slices. Reserve poaching liquid for another use.
5. To prepare salsa verde, combine the cilantro and next 9 ingredients (through 3 minced garlic cloves), stirring until well blended.
6. To prepare vegetables, heat 2 teaspoons oil in a large nonstick skillet over medium-high heat.
7. Add shallots and next 5 ingredients (through 3 garlic cloves) to pan; saut 1 minute.
8. Add kohlrabi and radishes; saut 2 minutes. Stir in 1/2 cup broth; bring to a simmer. Cook 8 minutes or until vegetables are almost tender.
9. Add bok choy; cook 2 minutes or until vegetables are tender.
10. Serve with chicken and salsa.