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1
Place chicken stock in a large saucepan and place over high heat to bring to a boil.
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2
Meanwhile, set aside a large bowl of ice water.
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3
When stock is boiling, add leeks and poach for 2 minutes.
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4
Remove with tongs and place in ice water until cool, then drain.
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5
Add star anise and chicken pieces to broth.
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6
Reduce heat to low and simmer gently until chicken is just done, about 30 minutes.
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7
Transfer chicken and anise to a bowl and add enough hot broth to just cover; set aside.
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8
Return remaining broth to high heat and reduce to 1 1/2 to 2 cups.
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9
Meanwhile, in a medium pan of lightly salted water, boil red potatoes until tender, about 20 minutes.
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10
Add prunes and cream to reduced broth.
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11
Boil until prunes are soft and sauce has thickened enough to coat the back of a spoon, about 15 minutes.
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12
Meanwhile, in a large skillet over medium heat, fry bacon until lightly browned and beginning to crisp, about 5 minutes.
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13
Add leeks and continue to cook until leeks are lightly browned, another 5 minutes.
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14
Transfer bacon and leeks to paper towels to drain; keep warm.
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15
Season sauce with salt to taste.
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16
Drain potatoes and toss with mint.
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17
Drain chicken (broth may be reserved for another use), discarding star anise.
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18
To serve, place chicken on a plate, ladle with prune sauce, and top with leeks and bacon.
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19
Add potatoes and serve.
