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.
Provided by GYPSY-WITCH
Categories Soups, Stews and Chili Recipes Stews Chicken
Yield 5
Number Of Ingredients 7
Steps:
- 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.
- 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.
- Meanwhile, skin and debone the cooked chicken. Return chicken meat to thickened stew and cook for about 5 minutes to heat through. Serve hot.
Nutrition Facts : Calories 636.4 calories, Carbohydrate 30.9 g, Cholesterol 170.5 mg, Fat 35.2 g, Fiber 7 g, Protein 47.4 g, SaturatedFat 10 g, Sodium 331.3 mg, Sugar 1.7 g
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