Place the chicken in a large pan and just cover with cold water

Cover the pan and simmer for around three hours until the chicken is tender and coming off the bones.

Bring to the boil. A white foam will appear on the surface, skim this off.

Chop the leeks and add the white part to the pan with the thyme and rosemary.

Remove the chicken from the pan, discard the skin and bones. Shred the chicken and return to the pan with the rest of the chopped leeks and the prunes.

Bring to the boil again and simmer for 15 minutes.