Traditional Scottish Cock-a-Leekie
Inspired by Scottish tradition, this take on a cock-a-leekie soup combines the comforts of brothy chicken soup with hearty barley, salty bacon, and sweet California prunes.
Ingredients
- 3 lbs bone-in skin-on chicken legs (thighs and drumsticks)
- 3 tsp kosher salt divided, plus more to taste
- 1 tsp black pepper divided, plus more to taste
- 4 ounces thick-cut bacon roughly chopped
- 1 head of garlic halved
- 1 TBSP extra virgin olive oil
- 2 large leeks cleaned, greens roughly chopped and whites sliced into ½-inch coins
- 3 medium carrots peeled and cut into ¼-inch coins–reserve the peels
- 2 stalks celery sliced thin–reserve any leaves or trimmings
- 1 bunch parsley stems and leaves separated
- ½ cup dry white wine
- 4 sprigs fresh thyme
- 2 bay leaves
- 1 tsp whole peppercorns
- 1 TBSP unsalted butter
- ½ cup barley
- 15-20 pitted California prunes
Instructions
- Pat the chicken dry with a paper towel and season with 1 tsp of salt and ½ tsp of black pepper. Let the chicken sit while you warm a large Dutch oven over medium heat. Add the bacon and cook until crispy, then strain out, leaving the rendered fat in the pot. Set aside on a paper towel-lined plate. Sear the chicken in the bacon grease until deeply browned on all sides, then remove and set aside.
- Add the garlic to the pot, cut-sides down, and cook 1-2 minutes, until browned but not burning. Increase the heat to medium-high, stir in the olive oil, then add the leek greens, carrot peels, celery leaves and trimmings, and parsley stems. Sweat the vegetables until vibrant in color, about 5 minutes, then pour in the wine to deglaze and scrape the bottom of the pot. Simmer another 5 minutes, until the wine has reduced and the alcohol has cooked out.
- Nestle in the browned chicken and pour in 7-8 cups (just under 2 L) of cold water, just enough to submerge it. Add the thyme sprigs, bay leaves, peppercorns, and 1 tsp salt, then bring the liquid to a boil. Reduce the heat and simmer, partially covered, for 45 minutes, or until the chicken is tender. Remove the chicken pieces, strain and reserve the broth, and discard the cooked vegetables and herbs.
- Wipe the Dutch oven clean, then return to medium-high heat. Melt the butter, then saute the leek coins in a single layer until golden brown, about 5 minutes. Gently flip and cook another 5 minutes, then transfer the leek whites to a plate or small sheet pan.
- Pour the strained broth back into the pot and bring to a brisk simmer. Stir in the sliced carrots and celery along with the barley and let the liquid simmer until reduced by a third, 40-45 minutes. The vegetables and barley should be tender. While the broth reduces, shred the chicken and discard the skin and bones.
- Once the broth has reduced, season with the remaining 1 tsp salt and ½ tsp black pepper, then stir in the shredded chicken, sauteed leek coins, and the prunes. Simmer together for 5 minutes, then sample and season to taste with additional salt or pepper. Garnish with the parsley leaves and reserved bacon to serve!
Video
Notes
Sub barley for brown rice for a gluten-free version.
Nutrition
Calories: 571kcalCarbohydrates: 36gProtein: 41gFat: 28gSaturated Fat: 9gPolyunsaturated Fat: 4gMonounsaturated Fat: 12gTrans Fat: 0.3gCholesterol: 135mgSodium: 1414mgPotassium: 1064mgFiber: 6gSugar: 12gVitamin A: 5924IUVitamin C: 7mgCalcium: 89mgIron: 3mg