Once Upon a Menu: Cock-a-Leekie

Once there was a soup called Cock-a-Leekie. (Yes, I said cock.)

Now that I have your attention, this centuries-old Scottish recipe was one of the last dishes served on the Titanic, and yet it endures!

Chicken, leeks, a savory broth—all topped with julienned prunes. Don’t cock it — i mean knock it — till you’ve tried it!

For more recipes follow my Once Upon a Menu series on Instagram, Facebook, and TikTok @theinfinitefeast.  🐓🥣 🐓🥣 🐓🥣

Cock-a-Leekie Soup

Makes 4 to 6 servings

1 teaspoon salt, plus more to taste

Freshly cracked black pepper

2 pounds bone-in, skin-on chicken thighs

2 tablespoons butter

4 large leeks, white and pale green parts, sliced, well washed

1/4 cup dry sherry

6 cups chicken stock

1 bay leaf

1/4 cup finely chopped flat-leaf parsley, divided

6 pitted prunes, julienned

Season chicken with salt, generous black pepper. In large Dutch oven or heavy pot over medium-high heat melt butter. Add chicken skin-side down, cook till deeply browned, about 5 minutes. Turn, brown other side 2 to 3 minutes. Remove chicken to plate.

Reduce heat to medium, add leeks to pot, cook till soft but not browned, about 5 minutes. Add sherry, scraping up browned bits, cook till almost completely evaporated.

Add chicken stock, bay leaf, return chicken to pot. Bring to gentle simmer, partially cover, cook 30 minutes till chicken very tender.

Remove chicken from pot. Discard skin, bones. Pull chicken into bite-sized pieces, return to pot. Discard bay leaf. Add half parsley, adjust salt to taste, add ridiculous amount freshly cracked black pepper.

Ladle soup into bowls. Garnish with remaining parsley, julienned prunes.

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