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Gallery Cock-a-Leekie Credit: Quentin Bacon Recipe Summary Servings: 6
Ingredients Ingredient Checklist 1 1/4 pounds skinless chicken thighs (on the bone; 4 pieces) 1 1/4 pounds skinless chicken breast halves (on the bone; 3 pieces) Four 14 1/2-ounce cans low-sodium chicken broth, skimmed of fat 2 cups white wine or water 2 large celery ribs, halved crosswise 1 large carrot, peeled 2 large garlic cloves, peeled 6 leeks, white and light-green parts only, halved lengthwise, thinly sliced crosswise 12 pitted prunes, quartered (2/3 cup packed) 1/2 cup barley 1/2 cup finely chopped fresh flat-leaf parsley
Cook’s Notes If you make this soup ahead, you may need to add a bit of water or stock when reheating.
Gallery Cock-a-Leekie Credit: Quentin Bacon
Recipe Summary Servings: 6
Gallery
Cock-a-Leekie Credit: Quentin Bacon
Cock-a-Leekie
Credit: Quentin Bacon
Cock-a-Leekie
Recipe Summary Servings: 6
Recipe Summary
Servings: 6
Servings: 6
6
Ingredients
Ingredients
- 1 1/4 pounds skinless chicken thighs (on the bone; 4 pieces) 1 1/4 pounds skinless chicken breast halves (on the bone; 3 pieces) Four 14 1/2-ounce cans low-sodium chicken broth, skimmed of fat 2 cups white wine or water 2 large celery ribs, halved crosswise 1 large carrot, peeled 2 large garlic cloves, peeled 6 leeks, white and light-green parts only, halved lengthwise, thinly sliced crosswise 12 pitted prunes, quartered (2/3 cup packed) 1/2 cup barley 1/2 cup finely chopped fresh flat-leaf parsley
Directions
Heat a 6-quart Dutch oven on medium-high until hot. Add thighs; cook until browned, turning once, about 8 minutes. Transfer to a bowl. Repeat with breasts.
Add broth, wine, celery, carrot, and garlic to Dutch oven. Bring to a boil; scrape any browned bits from pot; return chicken to pot, reduce heat, and simmer, skimming as necessary, for 1 hour. Transfer chicken to a plate; let cool. Transfer vegetables to another plate; reserve.
Add leeks, prunes, and barley to broth. Bring to a boil, reduce heat, and simmer until thick, about 40 minutes more. Once chicken has cooled, shred meat. Finely dice carrot and celery. Stir chicken, carrot, celery, and parsley into soup, heat through, and serve.
Cook’s Notes If you make this soup ahead, you may need to add a bit of water or stock when reheating.
Cook’s Notes
If you make this soup ahead, you may need to add a bit of water or stock when reheating.
Reviews (4)
Add Rating & Review 90 Ratings 5 star values: 20 4 star values: 26 3 star values: 26 2 star values: 15 1 star values: 3
Reviews (4)
Add Rating & Review 90 Ratings 5 star values: 20 4 star values: 26 3 star values: 26 2 star values: 15 1 star values: 3
Add Rating & Review
90 Ratings 5 star values: 20 4 star values: 26 3 star values: 26 2 star values: 15 1 star values: 3
90 Ratings 5 star values: 20 4 star values: 26 3 star values: 26 2 star values: 15 1 star values: 3
90 Ratings 5 star values: 20 4 star values: 26 3 star values: 26 2 star values: 15 1 star values: 3
5 star values: 20 4 star values: 26 3 star values: 26 2 star values: 15 1 star values: 3
Martha Stewart Member Rating: 4 stars 04/30/2018 Figs or apricots can be used in this dish as well. Great recipe for the pressure cooker. Just throw it all in. Martha Stewart Member Rating: Unrated 09/02/2010 This is a delicious, rich, flavorful soup. I thought the prunes sounded strange, but they add wonderful flavor and blend nicely. A perfect winter soup. Martha Stewart Member Rating: Unrated 01/12/2009 I have been making this soup each January for several years now for my son's Robert Burns party (the Scottish Poet). I make so much that I use an entire case of leeks. My son tells me that everyone loves it and looks forward to it each year. Thanks for the great recipe! Martha Stewart Member Rating: Unrated 05/31/2008 This soup is fabulous and delicious. The prunes add a warm, rich flavor that is not obviously identifiable as dried plums. They cook into the soup and take on the flavor of the broth - without them this soup would be so much less! This soup is a savory and comforting dish to make any time of year.Martha Stewart Member
Rating: 4 stars 04/30/2018
Figs or apricots can be used in this dish as well. Great recipe for the pressure cooker. Just throw it all in.
Rating: 4 stars
Rating: Unrated 09/02/2010
This is a delicious, rich, flavorful soup. I thought the prunes sounded strange, but they add wonderful flavor and blend nicely. A perfect winter soup.
Rating: Unrated
Rating: Unrated 01/12/2009
I have been making this soup each January for several years now for my son’s Robert Burns party (the Scottish Poet). I make so much that I use an entire case of leeks. My son tells me that everyone loves it and looks forward to it each year. Thanks for the great recipe!
Rating: Unrated 05/31/2008
This soup is fabulous and delicious. The prunes add a warm, rich flavor that is not obviously identifiable as dried plums. They cook into the soup and take on the flavor of the broth - without them this soup would be so much less! This soup is a savory and comforting dish to make any time of year.
All Reviews for Cock-a-Leekie
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Cock-a-Leekie
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
