Leeks Braised in Lemon Butter Sauce with homemade chicken stock

👨‍🍳 Method

For the homemade chicken stock ✓ Homemade · or skip – back to store-bought

1. 1
   Put the chicken, the onion, carrot, celery, parsley, bay leaves and peppercorns and the water in a pot and bring to a boil. Skim off the foam that rises during the first 15 minutes with a spoon.

   StovePot
2. 2
   Turn down and simmer gently 2.5–3 hours.

   Stove

   💡A gentle simmer, not a boil: a hard boil dries the food out and clouds it, a slow simmer cooks it evenly.
3. 3
   Strain the stock.

   Colander

For the Pan-Cooked Vegetables

1. 4
   Cut the leek into long strips, rinse and pat dry.

   KnifeCutting board
2. 5
   Heat the butter in a large pan over medium heat.

   StoveFrying pan
3. 6
   Add the garlic and fry about 1 minute, until fragrant.

   Stove

   💡Add by cooking time: what needs long (onion, carrot, meat) goes in first, and what burns fast (garlic, dry spices) goes in last, only until fragrant.
4. 7
   Add the leek and cook 5 minutes, stirring, until it starts to soften.

   Stove
5. 8
   Add the stock, lemon juice and thyme, cover and cook over low heat 15 minutes, until it is tender.

   StoveLid

   💡A tight lid and low heat: the vegetable cooks in the steam of the little liquid and softens evenly, without burning or falling apart.
6. 9
   Uncover and cook another 5 minutes without the lid, until the sauce reduces.

   Stove
7. 10
   Season the leek with salt and black pepper.