Cooks-sided

Gut the chicken and wash, finely chop the leeks, soak prunes overnight. Pour the chicken along with the giblets with broth or water, put the bay leaf, leek, salt and pepper. Bring to a boil, remove the foam, cook over low heat under a lid for 2-3 hours until tender. Remove the chicken, giblets and bay leaf from the broth, remove the fat from the surface. Lower rice and prunes into the broth, cook on low heat for half an hour, salt and pepper at the end of the cook. Chicken can be served under caper sauce as a separate dish.