Equipment
Ingredients
Base & Aromatics
- 150 g smoked bacon, diced into lardons
- 30 g unsalted butter
- 500 g leeks, washed thoroughly and sliced into 2cm rounds
- 1 onion, finely diced
- 2 star anise, whole pods
Meat & Broth
- 800 g chicken thighs, bone-in, skin-on
- 1500 ml chicken stock, high quality or homemade
- 400 g potatoes, peeled and diced into 2cm cubes
- 120 g dried prunes, pitted and halved
- 4 fresh thyme, sprigs
- 2 bay leaf, dried or fresh
Finish
- 150 ml heavy cream, room temperature
- 15 g flat-leaf parsley, finely chopped
- black pepper, freshly cracked
- salt
Nutrition (per serving)
Method
Place the diced bacon in a large cold Dutch oven. Turn the heat to medium and cook until the fat has rendered and the bacon is crisp. Remove bacon with a slotted spoon and set aside, leaving the fat in the pot.
Increase heat to medium-high. Season chicken thighs with salt and pepper. Place them skin-side down in the hot bacon fat. Sear without moving until the skin is deep golden brown, then flip and sear the other side briefly. Remove chicken and set aside.
Lower heat to medium. Add the butter to the pot. Add the sliced leeks, diced onion, and star anise. Sauté gently, scraping up the browned bits (fond) from the bottom of the pot, until the vegetables are softened but not browned.
Return the chicken thighs to the pot. Add the potatoes, thyme sprigs, bay leaves, and chicken stock. Bring to a boil, then immediately reduce heat to a gentle simmer. Cover and cook until the potatoes are tender and the chicken is fully cooked (internal temperature 74°C/165°F).
Remove the chicken thighs, star anise, thyme sprigs, and bay leaves from the pot. Discard the spices and herbs. Once the chicken is cool enough to handle, discard the skin and bones, and shred the meat into bite-sized pieces.
Return the shredded chicken and the crispy bacon to the soup. Add the prunes and simmer for 5 minutes to plump them up. Finally, stir in the heavy cream and heat through gently (do not boil). Season with salt and generous black pepper.
Garnish with fresh chopped parsley and serve immediately.
Chef's Notes
- The star anise is the secret weapon here; it shares flavor compounds with the leeks and enhances the savory qualities of the chicken without making the soup taste like licorice.
- While traditional Cock-a-leekie uses rice or barley, potatoes provide a creamier, chowder-like consistency that pairs better with the final addition of cream.
- Do not skip the bone-in chicken. The gelatin released from the bones gives the broth a velvety mouthfeel that boneless breasts cannot replicate.
- If you find whole prunes too aggressive, chop them finely so they melt into the broth, adding body and subtle sweetness rather than distinct fruit bites.
Storage
Refrigerator: 3 days — Reheat gently to prevent the cream from splitting.
Freezer: 2 months — Texture may change slightly due to cream and potatoes; reheat slowly while whisking.
Reheating: Simmer gently on the stove; do not boil vigorously.
