Easy Cock-a-Leekie Recipe is a traditional Scottish soup made from leeks, prunes, and chicken. It is a hearty and comforting dish that is perfect for a cold winter day. The soup has a rich and flavorful broth that is made by cooking the chicken and leeks in chicken stock and seasoned with herbs and spices.
The history of Cock-a-Leekie dates back to the 17th century when it was served as a main course for a traditional Scottish meal. The soup was often made with game birds such as partridge, but over time it became more commonly made with chicken. Today, Cock-a-Leekie remains a popular dish in Scotland and is often served as a starter or main course in traditional Scottish restaurants.
Cock-a-Leekie Soup
Cock-a-Leekie is a traditional Scottish soup made from leeks, prunes, and chicken. It is a hearty and comforting dish that is perfect for a cold winter day.
Ingredients
- 4-5 chicken thighs
- 4 medium-sized leeks, chopped
- 8-10 prunes, pitted
- 2 quarts of chicken stock
- 2 cups of water
- 2 bay leaves
- 4 cloves of garlic, minced
- 1 teaspoon of thyme Salt and pepper to taste
Instructions
- Rinse the chicken thighs and pat them dry with paper towels. Season with salt and pepper and set aside.
- Clean and chop the leeks, removing the tough green tops and slicing the white and light green parts. Rinse thoroughly to remove any dirt or sand.
- In a large pot, heat some oil over medium heat and brown the chicken thighs on both sides until they are golden brown. Remove the chicken from the pot and set aside.
- Add the chopped leeks to the same pot and cook until they are soft, about 5-7 minutes. Stir in the minced garlic and cook for another minute.
- Add the chicken stock, water, bay leaves, thyme, and prunes to the pot. Stir to combine and bring the mixture to a boil.
- Reduce the heat to low and add the chicken thighs back to the pot. Simmer the soup for 30-40 minutes or until the chicken is cooked through and the flavors have developed.
- Remove the bay leaves and season the soup with salt and pepper to taste. Serve the Cock-a-Leekie soup hot with crusty bread or oatcakes.
1 Comment