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My review
Cock-A-Leekie Stew
8
GYPSY-WITCH
"This is a Scottish dish that is traditionally a thick soup. I prefer it as a thin stew and have adapted my recipe accordingly. I use the entire leek (needs to be cleaned very carefully), but the green tips tend to be a bit tough so you might want to add them earlier in the process if you want to soften them up."
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Ingredients
servings 636Original recipe yields 5 servings (4 servings)
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Directions
{{model.addEditText}} Print- In a large pot combine the chicken, carrots, barley, water, bouillon and salt and pepper to taste. Bring all to a boil. Reduce heat, cover and let simmer for 30 minutes or until chicken is cooked through and no longer pink inside. Skim broth as needed.
- Remove chicken from pot and add leeks. Bring back to a boil; reduce heat, cover and let simmer another 15 minutes or so, until thickened.
- Meanwhile, skin and debone the cooked chicken. Return chicken meat to thickened stew and cook for about 5 minutes to heat through. Serve hot.
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Reviews
Read all reviews 911 Ratings
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Most helpful positive review
3/11/2002
I made it with brown rice instead of barley and it turned out wonderful. I also used only the tender part of two leeks instead of one full leek. Healthy and tasty. Good one-dish meal to eat a...
Most helpful critical review
10/19/2008
I am kind of strange when it comes to "traditional" recipes, and how to review them. On the one hand, how does the recipe taste? On the other, does it really live up to the name? In this cas...
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10/19/2008
I am kind of strange when it comes to "traditional" recipes, and how to review them. On the one hand, how does the recipe taste? On the other, does it really live up to the name? In this cas...
3/11/2002
I made it with brown rice instead of barley and it turned out wonderful. I also used only the tender part of two leeks instead of one full leek. Healthy and tasty. Good one-dish meal to eat a...
11/5/2000
My son and I enjoyed this recipe but neither of us is crazy about barley. I thought I'd try it with brown rice.
3/30/2011
Really a yummy, filling, stick to your ribs kind of soup/stew. Made as directed for the most part. I did make my own chicken broth and used that in place of the chicken bouillon. And since this ...
5/29/2011
Added some mushrooms, onions, and celery to this and it turned out wonderful.
5/9/2012
This was really easy to make, and it was delicious. I made it with chicken thighs rather than a whole chicken, and it worked out just fine. A great winter dish!
2/4/2017
I didn't think that -a-leekie should be thin like a soup. I cut back on the water and used grilled chicken breasts instead of a whole bird. Otherwise, great dish!