Camp Cock-a-Leekie

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( Serves: 0 Prep Time: 0 minutes)

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Notes

Initial notes on my experiments, subject to change after we eat it.

  • 1 1/2 lbs or so boneless skinless chicken thighs
  • 1 leek cleaned, cut into rounds, separated and halved
  • 6 oz portobello mushrooms
  • 3 3/4 cups water
  • Enough better than bouillon
  • 3 oz bacon
  • 1/2 tsp thyme
  • 1/2 tsp black pepper
  • At table, serve with salt, pepper, and Ultimate Garlic Insanity
In advance:
Slice the leek into modest rounds (1/2 inch or so), cut those in half, separate and wash thoroughly. Freeze.
Put mushrooms into a large bowl, add 1/4 cup water, cover, microwave 1 minute. Stir, microwave 2 more minutes. The mushrooms should release a lot of water of their own. Dry the mushrooms. Cut up, and freeze.
Put the chicken in enough water to just cover. Bring to a boil and cook just long enough to cook through. Remove from water; let cool and dry. Cut up and freeze.
Day of:
Boil water and BtB to make the stock.
Add leeks, return to boil.
Add barley, chicken, and bacon. Return to boil. Reduce heat to low, cover and cook about 45 minutes, stirring every 5-8 minutes, making sure to scrape the bottom. If it begins to stick to the bottom, turn off heat and let it finish with the residual.
While that is cooking, pan-cook the mushrooms enough to heat them up. (Probably. Might just mix them in?)
Notes
Serves 6-8 in those proportions.
  • More bacon!
  • Originally pan-seared half the mushrooms, left the rest plain. I don't think the searing is worth the effort.
  • Probably doesn't need expensive portobellas.

Variations