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Cock-a-leekie

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Cock-a-leekie

 

Serves 4

  • 2 chicken breasts, skin on
  • 1 large leek, sliced, green and white parts separated
  • 1 large knob butter
  • 1 onion, chopped
  • 1 sprig thyme
  • 2 bay leaves
  • 800ml chicken stock
  • 100g pitted prunes
  • 100g 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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