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2 tablespoons extra-virgin olive oil, plus more for serving
12 to 16 large leeks, white and light green parts only, rinsed, split in half lengthwise
Kosher salt and freshly ground black pepper
1/2 cup dry white wine
1 cup low-sodium chicken broth
2 tablespoons unsalted butter
3 tablespoons chopped fresh parsley leaves
2 teaspoons juice and 2 teaspons zest from one lemon
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