Cock-A-Leekie Chicken Stew

    Cock-A-Leekie Chicken Stew

    4saves
    1hour5min


    9 people made this

    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.

    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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