By Joyce Molyneux
The original Provencal bourride is a fish stew enriched at the last moment with garlicky aïoli. It is the same final touch that confers upon this chicken stew both its name and its marvellous flavour.
Trim the green from the leeks, leaving just the white parts – you should have about 225 g/8 oz – and slice. Heat the oil in a flameproof casserole and sweat the leeks, carrots and onions for 5 minute