Cock-A-Leekie Stew Recipe - Allrecipes.com
Cock-A-Leekie Stew Recipe

Cock-A-Leekie Stew

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"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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Original recipe makes 4 servings Change Servings
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Directions

  1. 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.
  2. 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.
  3. 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 More Reviews

Most Helpful Positive Review
Jan 25, 2004

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 at home or to take to work.

 
Most Helpful Critical Review
Oct 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 case, we are talking about a very traditional Scottish soup/stew: -a-Leekie. As far as taste goes, it is OK. It isn't a bad chicken stew, but there is nothing particularly exciting. Hence the three out of five stars. BUT... it is NOT a traditional -a-leekie! The carrots are there for the broth, and should be removed before it is served. There are no prunes in this recipe, again a part of the original dish. These may seem like minor problems, but they are vital components to the original. So, is this a good recipe: it's adequate, but it is not a true -a-leekie stew.

 
Jan 25, 2004

My son and I enjoyed this recipe but neither of us is crazy about barley. I thought I'd try it with brown rice.

 
Jul 07, 2009

mmmmm

 
Apr 01, 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 is a chicken soup basically, I felt that it needed much more in the way of spices and herbs other than just salt and pepper. I added bay leaves, thyme, sage, oregano, and parsley to the simmering soup. Also, the water proportions are way off for a cup of barley. I at least doubled or tripled the amount called for and it was fine as a thick soup for dinner. After it sat awhile it still continued to absorb the liquid and is now like a porridge. 2 1/2 stars for the way it's written, 5 stars for taste and tweaks, so 4 stars overall. Relax recipe review police, it's still rated good.

 
May 29, 2011

Added some mushrooms, onions, and celery to this and it turned out wonderful.

 
May 09, 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!

 
May 17, 2012

Balls shaheer......

 

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Nutrition

  • Calories
  • 636 kcal
  • 32%
  • Carbohydrates
  • 30.9 g
  • 10%
  • Cholesterol
  • 171 mg
  • 57%
  • Fat
  • 35.2 g
  • 54%
  • Fiber
  • 7 g
  • 28%
  • Protein
  • 47.4 g
  • 95%
  • Sodium
  • 331 mg
  • 13%

* Percent Daily Values are based on a 2,000 calorie diet.

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