Cock-A-Leekie Stew

This is a Scottish dish that is traditionally a thick soup. I prefer it as a thin stew and have adapted my recipe accordingly. I use the entire leek (needs to be cleaned very carefully), but the green tips tend to be a bit tough so you might want to add them earlier in the process if you want to soften them up.

• Calories: 636 Calories

Ingredients

• 2 ½ cups water
• salt and pepper to taste
• 1 teaspoon chicken bouillon powder
• 1 (2 to 3 pound) whole chicken, cut into pieces
• ½ cup sliced carrots
• 1 leek, sliced
• 1 cup barley

Recipe Instructions

Step 1

In a large pot combine the chicken, carrots, barley, water, bouillon 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 broth as needed.

Step 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.

Step 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.