Lemon-Parsley Braised Leeks

Method

1. Trim the leeks: cut off the root ends, remove any tough or damaged outer layers, and slice off the dark green tops (reserve for stock if desired). Cut each leek in half lengthwise. Rinse each half under cold running water, gently fanning the layers open to remove any sand or grit, keeping the halves intact. Pat dry.
2. Preheat oven to 325°F and place a rack in the middle. Heat the olive oil in a large, heavy-bottomed skillet (12-inch) over medium-high heat until shimmering. Working in two batches, place as many leek halves as fit in a single layer, cut side down. Cook, pressing gently with a spatula and shaking the pan occasionally, until well browned, about 3 minutes. Transfer the browned leeks to a 9x13-inch baking dish, arranging them cut side up in a single layer. Repeat with the remaining leeks.
3. Pour the white wine and chicken broth into the skillet; bring to a simmer. Season the leeks all over with salt and pepper, dot with the butter, then pour the hot wine-broth mixture over them. Cover the dish tightly with aluminum foil and bake for 30 minutes. Remove the foil and continue baking until the leeks are completely tender and translucent, 20 to 30 minutes more, depending on thickness.
4. Using a slotted spatula, carefully transfer the leeks to a serving platter. Lightly season with salt. Pour the pan juices into a small saucepan (you should have about 1/2 cup). Bring to a simmer over high heat and cook until the sauce emulsifies and reduces to about 1/4 cup, 5 to 10 minutes. Stir in the parsley, lemon juice, and lemon zest, and season with salt and pepper. Pour the sauce over the leeks and serve, drizzling with extra olive oil if desired.