Cock-a-leekie with chicken, leeks and prunes

Ingredients

For 1 serving

• Chicken legs150 g
• Leek1
• White rice35 g
• Prunes3
• Carrots1
• Chicken broth600 ml
• Thyme2 g
• Parsley4 g
• Saltto taste
• Black pepperto taste

Contains: celery,

In season: October – March

Method

1. Peel the carrot and cut it into rounds of about 1 cm. Put the chicken thighs in a pot with the chicken stock, the thyme and the carrot.
2. Bring to the boil over medium heat, skim the surface, then simmer over low heat, lid ajar, for 30 minutes, until the meat comes easily off the bone.
3. Meanwhile wash the leek well, opening it up to rinse out the soil between the layers, and slice it into rounds of about 1 cm; chop the prunes into small pieces.
4. Lift out the chicken, let it cool slightly and shred it with two forks, discarding skin and bones.
5. Add the leek, rice and prunes to the broth and cook over medium-low heat for 15 minutes, until the rice is tender and the leek very soft; season with salt.
6. Return the chicken and heat for a minute; chop the parsley and serve with the parsley and a grind of black pepper.