Place the chicken in the casserole and surround with the leeks, carrots, celery, onion, bay leaves and seasoning.
Cover with cold water and bring to the boil.
Reduce the heat and simmer for about an hour or until the chicken is cooked through and falling off the bone.
Place the colander over the large bowl and pour the contents of the casserole into it to strain.
Set aside the bowl of stock.
Remove the chicken onto a chopping board, take the meat off the bones and chop roughly.
Wash and dry the casserole and place on the hob.
Add the oil and heat.
Add the sliced leeks and sauté on a moderate heat for 5 minutes or so.
Add the carrots and continue to sauté for a couple of minutes.
Add the reserved stock and cook the vegetables for 10 minutes.
Add the rice and cook for a further 15 minutes or until the rice is cooked.
Add the chicken and heat through for a few minutes.
Serve in bowls sprinkled with the chopped prunes.
