BRAISED LEEKS WITH ORANGE

Braised Leeks with Orange image

Provided by Martha Stewart

Time 1h15m

Number Of Ingredients 6

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2 tablespoons extra-virgin olive oil, plus more for serving
6 medium leeks, white and light green parts only, halved lengthwise
1 organic navel or juice orange (seeds removed), sliced crosswise 1/4-inch thick, plus 1 cup orange juice (from about 3 oranges)
3/4 cup low-sodium chicken stock
Coarse salt
3 sprigs fresh thyme

Steps:

Preheat oven to 375 degrees. Heat a very large ovenproof skillet with a lid over medium high. Add oil and swirl to coat pan. Add leeks in as close to a single layer as possible. Cook until beginning to brown, 4 to 5 minutes. Add orange juice and stock and season with 1 1/4 teaspoons of salt. Turn leeks over and place oranges and thyme on top. Bring liquid to a boil.
Cover and place in oven until leeks are tender, about 30 minutes. Remove from oven and turn oranges over, spooning some liquid over the top. Return to oven, uncovered, and cook until oranges and leeks are browning and liquid is syrupy, spooning liquid over the top twice, about 30 minutes more. If necessary, remove from oven and boil over high heat until liquid reaches desired consistency, about 1 minute more.

Nutrition Facts : Calories 135 g, Cholesterol 1 g, Fat 5 g, Fiber 2 g, Protein 3 g, Sodium 295 g