Category
Starter
Serves
4
Prep
10
Cook
1 hour 15 mins
Ingredients
1 tablespoon olive oil4 large chicken thighs2 carrots peeled and cut into half moons2 celery sliced2 pieces of bacon cubed1 bay leaf1 litre warm chicken stock1 leek sliced6 prunes quartered30g long grain riceSaltGround black pepper
Instructions
- Heat the oil in a saucepan and brown the chicken thigh for 2-3 minutes on each side. Remove the chicken and set aside
- Add in the carrots, celery, bacon and bay leaf and fry for 2 minutes
- Drain any extra oil before quickly add in the warm stock scraping the bottom of the pan
- Return the chicken to the pan, bring to the boil, and then simmer for 45 minutes until the chicken is cooked through and tender. Make sure to skim as necessary
- Remove the chicken and vegetables, set aside in a warm place and discard the bay leaf
- Add the leeks, prunes and rice, bring to the boil and simmer for about 15 minutes until the rice is cooked through
- Remove the chicken meat from the bones, discard the bones, shred the chicken and return along with the vegetables to the soup
- Adjust the seasoning and warm through before serving with some bread.
