Yield: 1 servings
|8 \N||Leeks; (each about 1 inch|
|\N \N||; in diameter),|
|\N \N||; trimmed and cleaned|
|\N \N||; thoroughly|
|2 tablespoons||Olive oil|
|2 tablespoons||Dry red wine|
|½ cup||Plus 2 tablespoons chicken broth|
|2 teaspoons||Red-wine vinegar|
|½ teaspoon||Dijon mustard|
In a 10-inch skillet saute leeks in oil over moderately high heat, turning, until golden, about 10 minutes. Stir in wine and ½ cup broth and cook leeks, covered, turning occasionally, until tender when pierced, about 10 minutes. Transfer leeks to a serving plate.
Whisk remaining 2 tablespoons broth and vinegar into skillet and boil, stirring, until thickened slightly. Remove skillet from heat and whisk in mustard and salt and pepper to taste. Pour vinaigrette over leeks.
Gourmet January 1994
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Converted by MM_Buster v2.0l.