Cock-a-leekie — chicken, leeks and prunes
A Scottish chicken and leek broth with whisky-soaked prunes.
Active time35 min
Cooking1 h 15 min
Total1 h 45 minResting : 5 min
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Ingredients
- 10 sprigs of fresh flat-leaf parsley
- 3 sprigs of fresh thyme
- 1 bay leaf
- 6 leeks
- 60 g butter
- 1.6 kg whole chicken cut into pieces
- 1180 ml prepared chicken stock
- 2 tbsp water
- 1 pinch of ground black pepper
- 6 pitted prunes
- 1 tsp salt
- 4 tsp whisky
Preparation
Mix the prunes, whisky and water in a bowl. Split and wash the leeks, then slice the white and pale green parts. Tie the parsley, thyme and bay leaf with kitchen string.
10 sprigs of fresh flat-leaf parsley3 sprigs of fresh thyme1 bay leaf6 leeks2 tbsp water6 pitted prunes4 tsp whisky- mixing bowl
- knife
- board
- kitchen string
Season the chicken with salt and pepper. Melt 30 g butter in a casserole and brown the chicken for about 10 min. Remove it and discard the cooking fat. Add 30 g butter and the leeks. Cook gently for 25 min until tender.
60 g butter1.6 kg whole chicken cut into pieces1 pinch of ground black pepper1 tsp salt- casserole
- spoon
Return the chicken to the casserole with the herb bundle and stock. Bring to a simmer, cover and cook for about 25 min until tender and cooked through. Remove the chicken and herbs. Cool the chicken until comfortable to handle, discard skin and bones and cut the meat. Return it to the broth with the prunes and all their liquid. Simmer for 2 min and serve piping hot.
1180 ml prepared chicken stock- casserole
- lid
- knife
- slotted spoon
Allergens
- Celery
- Milk
Composition to check for: Crustaceans, Eggs, Fish, Gluten, Lupin, Molluscs, Mustard, Tree nuts, Peanuts, Sesame, Soy, Sulphites.
Sources and credits
Photo: Au Menu — created with ImageGen at Roch’s request · Editorial permission from Roch for Au Menu; OpenAI terms
Au Menu · AI-generated illustration