Braised leeks from Smitten Kitchen by Deb Perelman

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Accompaniments: Devil's chicken thighs

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • eliza on January 24, 2026

    Really delicious! Thanks to EYB, I searched for a recipe to use up one leek and extra homemade chicken stock, and found this recipe. It’s easy to adapt to smaller amounts. I made a few changes and substitutions; used a tbsp rice vinegar as I had no wine, and finely diced red onion for the shallots. I used all the leek, both green and white parts and cut back the oil a lot to just 1-2 tbsp. As the author says in her notes, it takes more time to get the leeks tender, so when I do this again, I will cover with foil for about 20 min, then uncover for the rest of the baking time. Otherwise there’s too much browning on the top of the leeks. It’s essential to this dish to have good stock I think, since there are so few ingredients. Excellent and will def make this again.

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