Cock-a-Leekie

Preparation

1. Step 1

   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.

2. Step 2

   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 1½ to 2 cups. Meanwhile, in a medium pan of lightly salted water, boil red potatoes until tender, about 20 minutes.

3. Step 3

   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.

4. Step 4

   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.