Braised Leeks with Thyme

From the, adapted by Janine McCormick

4 Leeks                                                                       

3 TBSP butter

¼ cup chicken stock                                                    

¼ cup dry white wine

2 tsp fresh thyme leaves                                               

Sea salt and fresh ground black pepper to taste

Trim the dark green leaves and roots off the ends of the leeks.  Slice the leeks in half lengthwise and rinse under cold running water fanning the layers with your fingers to loosen and remove any dirt or grit.

In a large heavy skillet melt the butter over medium heat.  Add the leeks cut side down and cook for 3 to 5 minutes.  Add the wine, stock, and fresh thyme leaves cover and simmer until leeks are tender, about 10 to 15 minutes.  Season to taste with salt and pepper.