Leeks in red wine
Introduction
Leeks cooked this way go very well with roast beast or sauteed fish.
Ingredients
- 6 medium sized Leeks
- 3 tbs olive oil
- 1 glass red wine
- 375ml chicken stock
- (6 medium sized fresh mushrooms)
Directions
Trim and wash the leeks carefully.
Put in a large pan so they are side-by-side. Cut the leeks in half necessary but it's nicer if you don't!
Heat the pan over a medium heat. (Add olive oil and cook the mushrooms well and set aside.) Add the olive oil and then the leeks. Cook the leeks so they brown on all sides. Add the red wine and allow to cook for two minutes or so then add the chicken stock, cover, lower the heat and simmer until the leeks are tender.
Take the leeks out of the pan with a slotted spoon and put in a serving dish, boil the remaining liquid until it is reduced by about a half. (Add the mushrooms to the leeks and pour the juice over the top. Serve immediately.
Variations
Source: Adapted from Poor Cook.