Cock-a-leekie

This traditional Scottish soup is made with chicken stock, leeks, and potatoes. If you make this soup ahead, you may need to add a bit of water or stock when reheating it.

1 1/4 pounds skinless chicken thighs (on the bone; 4 pieces)

1 1/4 pounds skinless chicken breast halves (on the bone; 3 pieces)

4 14 1/2-ounce cans low-sodium chicken broth, skimmed of fat

2 cups white wine or water

2 large celery ribs, halved crosswise

1 large carrot, peeled

2 large garlic cloves, peeled

6 leeks, white and light-green parts only, halved lengthwise, thinly sliced crosswise 12 pitted prunes, quartered (1/8cup packed)

1/2 cup barley

1/2 cup finely chopped fresh flat-leaf parsley

• Heat a 6-quart Dutch oven on medium-high until hot. Add the thighs; cook until browned, turning once, about 8 minutes. Transfer to a bowl. Repeat with the breasts.
• Add the broth, wine, celery, carrot, and garlic to the Dutch oven. Bring to a boil; scrape any browned bits from the pot. Return the chicken to the pot, reduce heat, and simmer, skimming as necessary, for 1 hour. Transfer the chicken to a plate; let cool. Transfer the vegetables to another plate; reserve.
• Add the leeks, prunes, and barley to the broth. Bring to a boil, reduce heat, and simmer until thick, about 40 minutes more. Once the chicken has cooled, shred the meat. Finely dice the carrot and celery. Stir the chicken, carrot, celery, and parsley into the soup, heat through, and serve.

SERVES 6