- 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
Preheat oven to 325°F and adjust oven rack to middle position. Heat oil in a 12-inch heavy bottomed skillet over medium-high heat until shimmering. Add as many leeks as you can fit in a single layer cut side down. Cook, shaking occasionally until golden brown. Transfer cut-side up to a 13- by 9-inch baking dish. Repeat with remaining leeks until all leeks are browned. Sprinkle with salt and pepper. Add wine and broth. Dot with butter. Cover with aluminum foil and bake in oven for 20 minutes. Remove foil and continue to cook until leeks are completely tender and translucent, about 10 minutes longer.
Using a slotted spatula, carefully transfer leeks to a serving platter. Transfer pan juices to a small saucepan. Bring to a simmer over high heat and cook until reduced to an emulsified sauce, about 5 minutes. Stir in parsley, lemon juice, and lemon zest, season with salt and pepper, pour over leeks, and serve, drizzling with extra olive oil if desired.