Steps
- Cut 1 leek into thick rounds, reserving its green tops. Heat 1 tablespoon of vegetable oil in a large heavy saucepan over medium-high heat and brown 1 medium jointed chicken in batches. Set aside.
- Add 180g of smoked bacon lardons, 2 chopped carrots, 2 chopped celery stalks, and the leek tops. Fry for 5 minutes, until browning, then pour off excess fat.
- Add 1 tablespoon of white wine and boil, scraping the pan. Return the chicken with 2 bay leaves, ½ bunch of thyme sprigs, and 2 liters of cold water, adding more water to cover.
- Bring slowly to a boil, then simmer for 40 minutes, until the chicken is tender and reaches 165°F / 74°C. Lift it out, cover, and cool slightly. Strain the broth into a clean pan and discard the solids.
- Skim the broth. Remove the chicken skin and bones, tear the meat into chunks, and return it with the leek rounds and 15 pitted prunes. Simmer for 20-30 minutes, until the leeks are tender, and season with salt and pepper.