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place chicken stock in a large saucepan and place over high heat to bring to a boil. meanwhile, set aside a large bowl of ice water. when stock is boiling, add leeks and poach for 2 minutes. remove with tongs and place in ice water until cool, then drain. add star anise and chicken pieces to broth. reduce heat to low and simmer gently until chicken is just done, about 30 minutes. transfer chicken and anise to a bowl and add enough hot broth to just cover; set aside. return remaining broth to high heat and reduce to 1 1/2 to 2 cups. meanwhile, in a medium pan of lightly salted water, boil red potatoes until tender, about 20 minutes. add prunes and cream to reduced broth. boil until prunes are soft and sauce has thickened enough to coat the back of a spoon, about 15 minutes. meanwhile, in a large skillet over medium heat, fry bacon until lightly browned and beginning to crisp, about 5 minutes. add leeks and continue to cook until leeks are lightly browned, another 5 minutes. transfer bacon and leeks to paper towels to drain; keep warm. season sauce with salt to taste. drain potatoes and toss with mint. drain chicken (broth may be reserved for another use), discarding star anise. to serve, place chicken on a plate, ladle with prune sauce, and top with leeks and bacon. add potatoes and serve.
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Eight-pointed pods — pho, Chinese five spice, red braising
Anise-flavored French herb — béarnaise, chicken, vinegar
Adjustable stand — hold cookbook or tablet at eye level while cooking
Ground star anise — baking, five spice blend, quick flavoring
Anise seeds — Italian biscotti, Scandinavian baking, digestive
As an Amazon Associate, Foodgeist earns from qualifying purchases.
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Eight-pointed pods — pho, Chinese five spice, red braising
Anise-flavored French herb — béarnaise, chicken, vinegar
Adjustable stand — hold cookbook or tablet at eye level while cooking
Ground star anise — baking, five spice blend, quick flavoring
Anise seeds — Italian biscotti, Scandinavian baking, digestive