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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 2 |
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Can be prepared in 45 minutes or less. Ingredients:
8 leeks (each about 1 inch in diameter), trimmed and cleaned thoroughly |
2 tablespoons olive oil |
2 tablespoons dry red wine |
1/2 cup plus 2 tablespoons chicken broth |
2 teaspoons red-wine vinegar |
1/2 teaspoon dijon mustard |
Directions:
1. In a 10-inch skillet sauté leeks in oil over moderately high heat, turning, until golden, about 10 minutes. Stir in wine and 1/2 cup broth and cook leeks, covered, turning occasionally, until tender when pierced, about 10 minutes. Transfer leeks to a serving plate.
2. Whisk remaining 2 tablespoons broth and vinegar into skillet and boil, stirring, until thickened slightly. Remove skillet from heat and whisk in mustard and salt and pepper to taste. Pour vinaigrette over leeks.
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