Suzanne Goin'S Braised Leeks

• 6 large leeks
• kosher salt & freshly ground black pepper
• 1/2 cup olive oil
• 1 cup sliced shallot
• 1 tablespoon thyme leaves
• 1/2 cup dry white wine
• 1 1/2 - 2 cups chicken stock or 1 1/2-2 cups vegetable stock

1. Preheat oven to 400u0b0F
2. Peel any bruised outer layers from leeks. Trim roots, leaving root end intact. Trim off tops on diagonal, leaving 2 inches of green. Cut in half lengthwise. Clean very well in water to remove internal grit. Pat dry with towel. With cut sides up, season with salt and black pepper.
3. Heat pan over medium-high heat for 2 minutes. Pour in 1/4 cup oil and wait 1 minute. Place leeks, cut side down, in pan being careful not to crowd them. Make in 2 batches and use more oil, if necessary. Sear them 4 to 5 minutes, until golden brown. Season with salt and pepper and turn over to cook 3 to 4 minutes. Transfer them, cut side up, to a gratin dish.
4. Pour 1/4 cup oil into pan and heat over medium heat. Add shallots, thyme, 1/4 teaspoon salt and a pinch of pepper. Cook about 5 minutes, until just beginning to color. Add wind and reduce by half. Add 1 1/2 cups stock and bring to a boil over high heat. Pour over leeks, without quite covering them.
5. Braise in oven 30 minutes, until tender.

leeks, kosher salt, olive oil, shallot, thyme, white wine, chicken

Taken from www.food.com/recipe/suzanne-goins-braised-leeks-373355 (may not work)