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Braised Leeks

kept bytihleigh
recipe bySmitten Kitchen
Notes: 

Adapted from Sunday Suppers at Lucques

served with Devil's Chicken Thighs on the original recipe page

With a hard or soft-cooked egg, a mustard vinaigrette, a sharp salad and crusty bread, you’ll have the best meal ever. And this dish reheats great — we actually made this part a day or two in advance.

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Ingredients: 

6 large leeks
About 3/4 cup extra-virgin olive oil (though I always skimp and use less)
1 cup sliced shallots
1 tablespoon thyme leaves
1/2 cup dry white wine
1 1/2 to 2 cups chicken or vegetable stock or water
kosher salt and freshly ground black pepper


 

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