chicken and leek

James Martin gives the classic restorative Scottish soup a twist - the prunes add a sweet contrast to the rich chicken broth

Cock-a-leekie soup

vegetable oil

chicken

smoked bacon lardon

carrots

celery sticks, chopped

leeks

white wine

bay leaves

thyme

prunes

bread

Heat the oil in a large heavy-based saucepan until hot. Fry the chicken pieces in batches until golden brown, then remove and set aside. Add the bacon, carrots, celery and leek tops, and fry for 5 mins until it all starts to brown. Pour off any excess fat.

Splash in the wine and boil rapidly, scraping the bottom of the pan. Return the chicken pieces with the herbs and add enough cold water to cover. Slowly bring to the boil, then simmer for 40 mins until the chicken is tender.

Remove the chicken to a plate, cover with foil and leave to cool slightly. Strain the soup into a clean saucepan and discard all the other ingredients. Leave to stand for a few mins and skim off any fat that rises to the top. Pull the meat from the chicken bones and tear into large chunks.

Simmer the soup with the chicken, leeks and prunes for another 20-30 mins. Season to taste and serve with really good bread.

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Top 1 chicken and leek recipes from across the web

The most viewed chicken and leek recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Cock-a-leekie soup

The most viewed chicken and leek recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine