Cock-a-Leekie Chicken Soup – 2020 Red Carpet Menu for Oscar®! - KitchAnnette

Cock-a-Leekie Chicken Soup – 2020 Red Carpet Menu for Oscar®!

KitchAnnetteCockALeekieSoup2

It’s the 2020 Red Carpet Menu for Oscar®! For Little Women, it’s Little WomHen!

 

 

KitchAnnetteCockALeekieSoup2

 

I am so happy to have Joe Becwar back in the kitchen… especially because we were using his kitchen! It’s always a blast to cook with him. 

Little Women has been done a LOT and there is a good reason. The story not only shows a certain time and the lack of opportunity for women of the time, but how passion and determination can transcend those limits and where the true strength and backbone lie! The cast is excellent on all fronts. Greta Gerwig’s take on the classic is fresh and relatable. Good job!

As with the men being in charge and standing front and center in this period film, so goes this Scottish soup. I searched the history of this comforting, delectable dish, thinking it was named for the use of old roosters… but no! The hens are the flavor but the cocks take the credit! 

KitchAnnetteCockALeekieSoup1

I was very skeptical abut the use of prunes in this recipe for every joke you can muster up and the idea of that flavor in this hearty soup. But it is sublime… such a slight shift in depth of flavor… it’s AWESOME! Definitely elevates it beyond what you expect. You’ll see!

 

Annette

KitchAnnette JB AZ LilWom

 

 

 

 

 

Cock-a-Leekie Chicken Soup

Annette Zito, KitchAnnette™
Prep Time 15 mins
Cook Time 1 hr 45 mins
Total Time 2 hrs

Ingredients
  

  • 2 lb. chicken thighs, skinless
  • 2 lb. chicken breasts, skinless
  • 2 qt chicken stock
  • 4 cups water
  • 8 leeks, chopped
  • 3-4 large carrots, cleaned and chopped
  • 2 bay leaves
  • salt & pepper to taste
  • 2 cups rice, cooked
  • 10 prunes, pitted and chopped
  • 1/2 cup parsley, minced

Instructions

  • Using a large heavy pot or Dutch oven, brown chicken on all sides and remove from the pot. Set chicken aside.
  • Add stock, water, leeks, carrots, and bay leaves to the pot. Bring to a boil, scraping any browned bits from the bottom. Add back the chicken and season with salt & pepper. Reduce heat and simmer.
  • After an hour, remove chicken and shred meat from the bones. Add back the chicken meat and rice. Bring to a boil, reduce heat, and simmer about 15 minutes. Add prunes and parsley, and let simmer about 15 minutes more. Serve hot.

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