Ingredients
- 2 quarts salt-free homemade chicken stock or commercial low-sodium chicken broth
- 2 medium leeks, trimmed of roots and tough dark green leaves, quartered lengthwise and thoroughly washed
- 4 whole star anise
- 1 4-pound fresh free-range organic chicken, cut into 8 pieces and skinned
- Salt
- 12 small to medium red potatoes, halved
- 4 ounces (about 12) dried prunes, cut into 1/4-inch slices
- 2 cups heavy cream
- 8 slices smoked bacon
- ¼ cup minced mint leaves
- Nutritional Information
Nutritional analysis per serving (4 servings)
2528 calories; 137 grams fat; 55 grams saturated fat; 0 grams trans fat; 51 grams monounsaturated fat; 20 grams polyunsaturated fat; 212 grams carbohydrates; 19 grams dietary fiber; 20 grams sugars; 116 grams protein; 541 milligrams cholesterol; 10260 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
4 to 6 servings
Preparation
- Place chicken stock in a large saucepan and place over high heat to bring to a boil. Meanwhile, set aside a large bowl of ice water. When stock is boiling, add leeks and poach for 2 minutes. Remove with tongs and place in ice water until cool, then drain.
- Add star anise and chicken pieces to broth. Reduce heat to low and simmer gently until chicken is just done, about 30 minutes. Transfer chicken and anise to a bowl and add enough hot broth to just cover; set aside. Return remaining broth to high heat and reduce to 1 1/2 to 2 cups. Meanwhile, in a medium pan of lightly salted water, boil red potatoes until tender, about 20 minutes.
- Add prunes and cream to reduced broth. Boil until prunes are soft and sauce has thickened enough to coat the back of a spoon, about 15 minutes. Meanwhile, in a large skillet over medium heat, fry bacon until lightly browned and beginning to crisp, about 5 minutes. Add leeks and continue to cook until leeks are lightly browned, another 5 minutes. Transfer bacon and leeks to paper towels to drain; keep warm.
- Season sauce with salt to taste. Drain potatoes and toss with mint. Drain chicken (broth may be reserved for another use), discarding star anise. To serve, place chicken on a plate, ladle with prune sauce, and top with leeks and bacon. Add potatoes and serve.
1 1/2 hours
Dining and Cooking