Cock-a-leekie

Lawrence Keogh transforms this classic chicken and leek soup into a satisfying main course; a simple way to keep chicken breasts moist and flavourful during cooking
By Lawrence Keogh
Cock-a-leekie
  • Rating:
  • Serves: 2
  • Cook Time: 30 minutes
  • Prep Time: 10 minutes
  • Effort: easy

Ingredients

  • 1 large leek, sliced, green and white parts separated
  • 1 large knob butter
  • 2 chicken breasts, skin on
  • 1 onion, chopped
  • 1 sprigs thyme
  • 2 bay leaves
  • 800 ml chicken stock
  • 100 g pitted prunes
  • 100 g parsley, stalks removed, roughly chopped
  • 2 tbsp chopped chives
  • potatoes, to serve

Method

1. Preheat the oven to 180C/Gas 4. In a small saucepan of boiling salted water, blanch the green leek slices for 1 minute, then drain and refresh under the cold tap.

2. Melt the butter in a casserole over a medium heat. Season the chicken breasts with sea salt and freshly ground black pepper and add to the pan, skin-side down. Fry for 2-3 minutes then turn the chicken over.

3. Add the onions, thyme and bay leaves and pour in the stock. Bring to the boil then transfer the pan to the oven and cook for 10 minutes.

4. Add the white part of the leeks to the chicken and cook for a further 5 minutes.

5. Remove the casserole from the oven and place over a low heat. Stir in the prunes and the blanched green slices of leek and bring to the boil, then stir in the parsley and chives.

6. Taste for seasoning then serve with new potatoes.

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