Cock-a-leekie

FOOD & WINE MATCH

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Cock-a-leekie

This recipe appeared in the April/May 2007 issue of Gourmet Traveller WINE.

Wine to try
2001 Brokenwood ILR Reserve Semillon, Hunter Valley, A$45
Chicken and leeks are both comfy partners with young semillon, but the prunes in this Scottish recipe require a mature wine that has the extra richness and complexity to stand up to their intense sweetness. There’s no better semillon for the job than the latest (semi) mature release from the Hunter Valley’s Brokenwood – named in honour of its longstanding winemaker, Iain Leslie Riggs. Toast, butter and hints of lime marmalade give this reserve semillon an impression of sweetness to match that of the leeks, while the chicken is in harmony with the extra richness that comes from the six years of bottle development.

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Cock-a-leekie

Serves 4

1 – about 1.5 kg	free-range chicken
2.5 litres	chicken stock
2	fresh bay leaves
1	onion – whole and unpeeled
450g	stoned prunes
550g	leeks – sliced

Place chicken in a large saucepan, cover with chicken stock and bring to the boil. Skim off any froth with a slotted spoon, add bay leaves and onion, lower the heat and simmer for 30 minutes. Add prunes, then season generously with sea salt and freshly ground black pepper and cook for a further 30 minutes. Remove chicken from the stock, set aside, and keep the broth warm. When cool enough to handle, cut the chicken up into pieces by carving off the legs, separating each of them into drumstick and thigh, and remove the breasts whole, carving into two across the grain. Increase heat to medium, add the leeks to the pot and cook for about 5 minutes or until just tender. Lower heat, return chicken pieces to the pot and warm through for a few minutes. Discard the onion and bay leaves. Check seasoning and adjust if needed, then serve in warmed soup bowls, dividing the chicken, prunes and leeks equally and ladling the chicken stock over.

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RECIPE Andy Harris PHOTOGRAPHY William Meppem STYLING Andy Harris DRINK SUGGESTION Peter Bourne

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