Speedy Cock-a-Leekie
- Total Time
- 0:30
- Prep
- 0:10
- Cook
- 0:20
- Serves
- 4
- Difficulty
- Easy
We add prunes to this “chicken and leeks” brew for a touch of sweetness.
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canola oil1 tsp
-
uncooked leek(s)1 ¼ pound(s), thinly sliced
-
uncooked pearl barley⅔ cup(s), quick-cooking
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uncooked parsnip(s)2 medium, finely chopped
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black pepper½ tsp, freshly ground
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uncooked boneless skinless chicken breast(s)¾ pound(s), cut into 1-inch pieces
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fresh mushroom(s)½ pound(s), white, sliced
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prune(s)6 piece(s), pitted prunes, chopped
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dried thyme1 tsp
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sherry (dry or sweet)2 Tbsp, or port
- Heat the oil in a nonstick Dutch oven over medium heat. Add the leeks and cook, stirring occasionally, until softened, 7–8 minutes. Add the broth, barley, parsnips, and pepper; bring to a boil. Reduce the heat and simmer, covered, about 8 minutes.
- Add the chicken, mushrooms, prunes, and thyme; return to a boil. Reduce the heat and simmer, covered, until the chicken is just cooked through, 3–4 minutes. Stir in the port or sherry.