Method
 

1. Melt the butter and fry the chicken until well browned on all sides.
2. Cut the leeks into 4 lengthways, then roughly chop.
3. Reserving the green parts and chop finely.
4. Add the white pieces of leek to the pan and fry for a few minutes to soften.
5. Add stock and the bouquet garni.
6. Bring to the boil, simmer for 30 minutes, the add the chopped leek greens.
7. Simmer for a further 30 minutes.
8. Remove the chicken, remove skin and bones and cut into chunks.
9. Skim the soup if required.
10. Add the meat to the serving dish, then pour over the soup.
11. Garnish with parsley.