Prune & Leek Broth with Tender Chicken Shreds
Ingredients
- 450 g/1lb prunes stoned
- 900 g/2lb leeks well rinsed
- 1.3 kg/3lb boiling chicken
- 1 bouquet garni
- 2.4 litres/4pt chicken stock
- Salt and ground black pepper
Instructions
- Prune Soak: Put the prunes in a bowl, cover with cold water, and soak overnight for enhanced flavor and tenderness.
- Chicken Prelude: Set the chicken, breast-side down, in a large casserole dish.
- Pour in the chicken stock and bring it to a boil, skimming off any scum from the surface.
- Leek Bundle Magic: Using string, tie half of the leeks in a bundle; thinly slice the remainder.
- Add the bundle of leeks to the casserole dish along with the bouquet garni and a pinch of salt.
- Reduce the heat, part-cover, and simmer for 2 hours.
- Chicken Respite: Lift out the chicken and set it aside to cool slightly.
- Remove and discard the bundle of leeks and bouquet garni.
- Prune Addition: Drain the soaked prunes and add them to the casserole dish.
- Simmer for an additional 20 minutes.
- Chicken Shredding & Final Touch: Shred the meat from the cooled chicken, discarding any skin and bones.
- Add the shredded chicken to the soup.
- Season to taste with salt and pepper.
- Introduce the sliced leeks and simmer for a further 10 minutes.
- Serve with Comfort: Ladle the Prune & Leek Broth with Tender Chicken Shreds into bowls.
- Pair it with crusty bread for a satisfying meal.
Notes / Tips / Wine Advice:
Wine Advice:
Pair this comforting Prune & Leek Broth with a medium-bodied white wine like Chardonnay or an unoaked Viognier. The wine’s balanced acidity will complement the richness of the chicken and the sweetness of the prunes, creating a delightful dining experience. Cheers to warmth and wholesome flavors!
Nutritional Information
Calories: 380 kcal | Carbohydrates: 45 g | Protein: 30 g | Fat: 10 g | Fiber: 8 g | Sugar: 25 g
