Cock-A-Leekie Chicken Stew

    (11)
    1 hour 5 minutes

    Scottish Cock-A-Leekie stew is traditionally quite thick, but I prefer it a bit thinner and have adapted the recipe. Make sure you clean the leek well.


    9 people made this

    Ingredients
    Serves: 5 

    • 1 (1-1.5kg) whole chicken, cut into pieces
    • 1/2 cup sliced carrots
    • 1 cup (185g) barley
    • 2 1/2 cups (625ml) water
    • 1 teaspoon chicken stock powder
    • salt and pepper to taste
    • 1 leek, sliced

    Directions
    Preparation:5min  ›  Cook:1hour  ›  Ready in:1hour5min 

    1. In a large pot combine the chicken, carrots, barley, water, stock and salt and pepper to taste. Bring all to a boil. Reduce heat, cover and let simmer for 30 minutes or until chicken is cooked through and no longer pink inside. Skim the top of the liquid as needed.
    2. Remove chicken from pot and add leeks. Bring back to a boil; reduce heat, cover and let simmer another 15 minutes or so, until thickened.
    3. Meanwhile, skin and debone the cooked chicken. Return chicken meat to thickened stew and cook for about 5 minutes to heat through. Serve hot.
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    Reviews and Ratings
    Global Ratings:
    (11)

    Reviews in English (9)

    by
    36

    I am kind of strange when it comes to "traditional" recipes, and how to review them. On the one hand, how does the recipe taste? On the other, does it really live up to the name? In this case, we are talking about a very traditional Scottish soup/stew: -a-Leekie. As far as taste goes, it is OK. It isn't a bad chicken stew, but there is nothing particularly exciting. Hence the three out of five stars. BUT... it is NOT a traditional -a-leekie! The carrots are there for the broth, and should be removed before it is served. There are no prunes in this recipe, again a part of the original dish. These may seem like minor problems, but they are vital components to the original. So, is this a good recipe: it's adequate, but it is not a true -a-leekie stew.  -  19 Oct 2008  (Review from Allrecipes USA and Canada)

    by
    31

    I made it with brown rice instead of barley and it turned out wonderful. I also used only the tender part of two leeks instead of one full leek. Healthy and tasty. Good one-dish meal to eat at home or to take to work.  -  11 Mar 2002  (Review from Allrecipes USA and Canada)

    by
    26

    My son and I enjoyed this recipe but neither of us is crazy about barley. I thought I'd try it with brown rice.  -  05 Nov 2000  (Review from Allrecipes USA and Canada)

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