outer layers. Rinse under cold running water and pat dry
with paper towels.
- Heat the olive oil in a 12-inch heavy-bottomed skillet
over medium-high heat until shimmering. Add half of the
leeks cut side down and cook, without moving them,
until well browned on the cut side, about 4 minutes.
Transfer cut side up to a 13-by-9-inch baking dish. Sear
the remaining leeks and add to the baking dish.
- Dot the top of leeks with the butter, scatter the thyme
over the top, and pour the chicken stock over the leeks.
Cover tightly with foil, place in the oven, and cook until
the leeks are completely tender, about 30 minutes;
remove the foil for the last 10 minutes of braising.
Remove from the oven and allow to cool for 5 minutes.
- Discard the thyme stems, season to taste with salt and
pepper, and transfer the leeks to a serving platter. Stir the
lemon zest and juice into the pan juices and pour on top
of the leeks. Serve immediately.
