Cock-a-Leekie

• 2 quarts salt-free homemade chicken stock or commercial low-sodium chicken broth
• 2 medium leeks, trimmed of roots and tough dark green leaves, quartered lengthwise and thoroughly washed
• 4 whole star anise
• 1 4-pound fresh free-range organic chicken, cut into 8 pieces and skinned
• Salt
• 12 small to medium red potatoes, halved
• 4 ounces (about 12) dried prunes, cut into 1/4-inch slices
• 2 cups heavy cream
• 8 slices smoked bacon
• 1/4 cup minced mint leaves

1. Place chicken stock in a large saucepan and place over high heat to bring to a boil.
2. Meanwhile, set aside a large bowl of ice water.
3. When stock is boiling, add leeks and poach for 2 minutes.
4. Remove with tongs and place in ice water until cool, then drain.
5. Add star anise and chicken pieces to broth.
6. Reduce heat to low and simmer gently until chicken is just done, about 30 minutes.
7. Transfer chicken and anise to a bowl and add enough hot broth to just cover; set aside.
8. Return remaining broth to high heat and reduce to 1 1/2 to 2 cups.
9. Meanwhile, in a medium pan of lightly salted water, boil red potatoes until tender, about 20 minutes.
10. Add prunes and cream to reduced broth.
11. Boil until prunes are soft and sauce has thickened enough to coat the back of a spoon, about 15 minutes.
12. Meanwhile, in a large skillet over medium heat, fry bacon until lightly browned and beginning to crisp, about 5 minutes.
13. Add leeks and continue to cook until leeks are lightly browned, another 5 minutes.
14. Transfer bacon and leeks to paper towels to drain; keep warm.
15. Season sauce with salt to taste.
16. Drain potatoes and toss with mint.
17. Drain chicken (broth may be reserved for another use), discarding star anise.
18. To serve, place chicken on a plate, ladle with prune sauce, and top with leeks and bacon.
19. Add potatoes and serve.

salt, leeks, star anise, chicken, salt, red potatoes, prunes, heavy cream, bacon, mint leaves

Taken from cooking.nytimes.com/recipes/1012478 (may not work)