Pairs well with Baragoule-Style Braised Leeks
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Baragoule-Style Braised Leeks
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A classic baragoule preparation of leeks braised gently in white wine, chicken stock, and aromatic herbs, resulting in a light and aromatic dish that highlights the delicate allium flavor of leeks.
00:30:00 total
Serves 2
easy
Sides / Appetizer
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Ingredients
- leeks - watch the video to see (cut into 3-inch segments)
- white wine - watch the video to see (used to reduce by half)
- chicken stock - watch the video to see (added after wine reduction)
- white wine vinegar - watch the video to see (added with chicken stock)
- garlic - 1 clove (one clove, to add subtle flavor)
- fresh thyme - watch the video to see (a little, for aroma)
- black pepper - to taste (to season at the end)
Instructions
- Prepare leeks: Cut leeks into approximately 3-inch segments to ensure consistent cooking.
- Reduce white wine: Heat a pan until hot, add a good amount of white wine, and reduce it by half.
- Add stock and vinegar: Add chicken stock and white wine vinegar to the reduced wine, then taste and season the liquid as needed.
- Add leeks and aromatics: Turn heat down, add the leeks to the liquid along with garlic clove and fresh thyme.
- Submerge and cook: Cover the leeks with a cartouche (a parchment paper cover) and place a plate on top to keep them submerged. Let simmer gently on low heat.
- Cook until tender: Cook the leeks for about 30 minutes until nicely cooked and aromatic.
- Finish and serve: Remove leeks from the stock, season with a few twists of black pepper, and serve warm.
