This isn’t the original Scottish stew, but I couldn’t help but call this Chicken and Leek stew by the cute name from one of my favorite children’s book, Henny Penny. Even better, this recipe is easy to convert to a Steaky-Leeky stew too. As long as you have bone broth, a healthy protein, and some leeks and mushrooms, you are bound to come out with something delicious.
Here’s the process for my Cocky-Leeky Stew and don’t miss my Steaky-Leeky slow cooker version next week:
Cocky-Leeky Stew
Ingredients
- 1 Whole chicken leg with thigh, bone in, skin on per person
- 1 leeks washed well and sliced thin up to the dark green leaves
- 1 small onion sliced thinly
- 1 pint of mushrooms any kind: shiitake, cremini, or plain white mushrooms
- 1 jalapeño, deseeded, and sliced into small slivers
- 1-2 cups of bone broth to "mostly" cover the chicken
- 2Tbsp duck fat, real butter, ghee, coconut oil
- Sea salt and fresh ground pepper
Instructions
- Wash and slice the leek, onion, jalapeño, and mushrooms and place them in a pan
- Rub a healthy fat on the chicken and sprinkle with sea salt and pepper
- Place the chicken on the vegetables, skin side up
- Pour the bone broth in until it mostly covers the chicken
- Bake in a 350º oven for 45 minutes
- Turn the broiler on and crisp the chicken skin for 10 minutes or until brown, but not burned
- You can serve this like a stew, or for kids follow this secret tip
- Remove the chicken and let sit for 10 minutes
- Blend the vegetables with an immersion blender to make a gravy and serve over the chicken
- This dish is lovely served over rice
Copyright Food Foundation 2014
