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French · Side
Braised Leeks with Thyme and Lemon Zest
Halved leeks seared cut-side down for a touch of caramel, then braised under foil in chicken stock and butter until silky and almost meaty, finished with lemon zest and juice stirred into the pan juices.
- YieldServes 4 to 6
- Hands-on30 min
- Total1 h 2 min
- Difficulty
Ingredients
- 8medium leeks, about 2.5 cm across, white and light green parts only
- 2 tbspextra-virgin olive oil
- 2 tbspunsalted butter, cut into small pieces
- 6 sprigsfresh thyme
- 240 mlchicken stock, homemade or low-sodium
- to tastekosher salt and freshly ground black pepper
- 2 tspgrated lemon zest, from 1 lemon
- 2 tsplemon juice
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