Recipe – Cock-a-leekie

The traditional chicken and leek soup can be converted into a main course dish that is very satisfying. This is a simple way to maintain the chicken breasts not only moist, but also flavorful during cooking.

Preparation time: 10 minutes

Cooking time: 30 minutes

Cock-a-leekie – Ingredients (Serves 2)

Large leek: 1 (sliced and white and green parts separated out)

Butter: 1 large knob

Chicken breasts with skin: 2

Onion: 1 (chopped)

Thyme: 1 sprig

Bay leaves: 2

Chicken stock: 800 ml

Pitted prunes: 100 grams

Parsley: 100 grams (stalks removed and roughly chopped)

Chopped chives: 2 tablespoons

Potatoes for serving

Cock-a-leekie – Method of Preparation

First of all preheat your oven to a temperature of 180 degrees Celsius or Gas Mark 4 level. Take salted boiling water in a small sized saucepan and blanch the slices of green leek for about 1 minute. After that drain and refresh it under the cold water tap.

In a casserole, melt the butter by keeping it on a stove at medium heat. Using black pepper that has been freshly ground and sea salt, season your chicken breasts. Place them into the pan with skin-side down and fry for about 2 to 3 minutes. Turn over the chicken to the other side.

Add onions, bay leaves, thyme and the stock and bring to a boil. Now, take out the pan from the stove and place it inside the oven. Allow a cook time of about 10 minutes.

Now add the leeks’ white part to the chicken. Continue cooking for another 5 minutes. Take the casserole out of the oven and place it on a stove at low heat. Mix the blanched green slices of leek and prunes together and bring it to a boil. Now add the chives and parsley. Taste and see if the seasoning is alright. Then serve together with new potatoes.

Emilia

Emilia

Cooking up a storm in the kitchen and making a mess wherever I go. I bake things, I write things, I do things. Raised in the countryside and a farm girl at heart, my passion is my food and my food is my passion.
Emilia

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