Cock-a-Leekie Recipe

Name: Cock-a-Leekie
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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); 4 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

Servings: persons

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)
4 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

1
Heat a 6-quart Dutch oven on medium-high until hot.
2
Add the thighs; cook until browned, turning once, about 8 minutes.
3
Transfer to a bowl.
4
Repeat with the breasts.
5
Add the broth, wine, celery, carrot, and garlic to the Dutch oven.
6
Bring to a boil; scrape any browned bits from the pot.
7
Return the chicken to the pot, reduce heat, and simmer, skimming as necessary, for 1 hour.
8
Transfer the chicken to a plate; let cool.
9
Transfer the vegetables to another plate; reserve.
10
Add the leeks, prunes, and barley to the broth.
11
Bring to a boil, reduce heat, and simmer until thick, about 40 minutes more.
12
Once the chicken has cooled, shred the meat.
13
Finely dice the carrot and celery.
14
Stir the chicken, carrot, celery, and parsley into the soup, heat through, and serve.
15
(Per serving)
16
Calories: 416
17
Fat: 5g
18
Cholesterol: 132mg
19
Carbohydrate: 32g
20
Sodium: 754mg
21
Protein: 43g
22
Fiber: 5g

753

kcal

Calories

Fat

Carbs

114

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 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), 4 14 1/2-ounce cans low-sodium chicken broth, skimmed of fat, 2 cups white wine or water, and more.

Yes, Cock-a-Leekie falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Cock-a-Leekie

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions