A rustic dish with a delicious contrast of savory and sweet flavors!
1. melt the butter in a pan
2. add the free-range chicken thighs and fry on all sides
3. add the chopped leek and bacon, fry until the leek is soft and the bacon is crispy
4. add the chicken stock, together with the bouquet garni and bring to the boil briefly
5. simmer for 30 minutes until the chicken is cooked through
6. add the soaked prunes and a little salt and pepper to the soup
7. simmer for 10 minutes
8. garnish with fresh parsley and serve
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We're climbing the culinary mountains with you on stage 2 of the Tour de Cuisine: we're off to Dijon!
