I made this to use up a bit of leftover roast chicken, but you could use fresh chicken as well.
First, cut leeks into 1 cm thick disks and soak in cold water for 20 minutes or so, to remove any soil trapped
between the layers, then put some spelt on to cook in boiling water. While that’s happening fry pancetta cut into
chunks until crispy, then add a chopped shallot or two and the drained leeks. Fry all these together for a few
minutes, until the vegetables start to soften, then add cooked chicken cut into bite-sized chunks, together with
a glass of chicken stock, and bring to a simmer. When the spelt is cooked, drain and add to the pan with the chicken
and veg. Season with freshly ground black pepper, check for salt, and continue simmering for another 5 minutes or so,
to blend the flavours. Serve in warm bowls, garnished with chopped parsley.