- 1 tbsp vegetable oil
- 1 medium chicken, jointed into pieces
Chicken's many plus points - its versatility, as well as the ease and speed with which it…
- 180g smoked bacon lardon
- 2 carrots, chopped
The carrot, with its distinctive bright orange colour, is one of the most versatile root…
- 2 celery sticks, chopped
A collection of long, thick, juicy stalks around a central, tender heart, celery ranges in…
- 1-2 leeks, washed and cut into thick rounds (tops reserved)
Like garlic and onion, leeks are a member of the allium family, but have their own distinct…
- splash of white wine
- 2 bay leaves
- ½ bunch thyme sprigs
This popular herb grows in Europe, especially the Mediterranean, and is a member of the mint…
- 15-20 stoned prunes
- good-quality bread, to serve
Heat the oil in a large heavy-based saucepan until hot. Fry the chicken pieces in batches until golden brown, then remove and set aside. Add the bacon, carrots, celery and leek tops, and fry for 5 mins until it all starts to brown. Pour off any excess fat.
Splash in the wine and boil rapidly, scraping the bottom of the pan. Return the chicken pieces with the herbs and add enough cold water to cover. Slowly bring to the boil, then simmer for 40 mins until the chicken is tender.
Remove the chicken to a plate, cover with foil and leave to cool slightly. Strain the soup into a clean saucepan and discard all the other ingredients. Leave to stand for a few mins and skim off any fat that rises to the top. Pull the meat from the chicken bones and tear into large chunks.
Simmer the soup with the chicken, leeks and prunes for another 20-30 mins. Season to taste and serve with really good bread.