Ingredients

• 300g cooked chicken (leftovers work well)
• 2 leeks, sliced into 1/2cm rings
• 1 brown onion, diced into 1cm cubes
• 1 tsp fresh thyme leaves, picked
• 1/2 lemon, zest and juice
• 4 garlic cloves, peeled and roughly chopped
• 150g smoked streaky bacon, cut into 1cm lardons
• 50ml Scotch whisky (optional)
• 10 pitted prunes, roughly chopped
• 500ml chicken stock (hot)
• 20g fresh parsley, chopped

Method

1. Heat 1 tbsp of olive oil in a large saucepan. Add the onion, thyme, lemon zest and garlic and cook at medium heat for 5 minutes, stirring so they do not colour.
2. Add the leek and bacon lardons, stirring continuously. Cook for 10 minutes until the bacon is beginning to render down.
3. Add the Scotch Whiskey and reduce by half. When the liquid has reduced, fold in the chicken and the chopped prunes.
4. Pour the stock into the saucepan and cook at a simmer for 15-20 minutes.
5. Season with the lemon juice, a pinch of sea salt and crack of black pepper.
6. Divide between 4 serving bowls and add a sprinkling of parsley to serve.