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1
Preheat the oven to 400F.
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2
Remove any bruised outer layers from the leeks.
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3
Trim off to the roots, leaving the root end intact.
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4
Trim the tops of the leeks on the diagonal, leaving 2 inches of the green part attached.
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5
Cut the leeks in half lengthwise, and submerge in a large bowl of cold water to clean them.
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6
Shake the leeks well to dislodge the dirt stuck inside.
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7
Let them sit a few minutes, to allow any grit inside the layers to fall to the bottom of the bowl.
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8
Repeat the process until the water is clean.
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9
Place the leeks, cut side down, on a towel and pat dry completely.
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10
Turn the leeks over so their cut sides are facing up, and season with 2 teaspoons salt and a few grindings of black pepper.
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11
Heat a large saute pan over medium-high heat for 2 minutes.
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12
Pour in 1/4 cup olive oil, and wait 1 minute.
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13
Place the leeks in the pan, cut side down, being careful not to crowd them.
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14
(You will probably need to saute them in batches or in two pans.
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15
Add more olive oil to the pan as needed, for each batch.)
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16
Sear them 4 to 5 minutes, until they are golden brown.
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17
Season the backs of the leeks with salt and pepper, and turn them over to cook another 3 to 4 minutes.
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18
Transfer them to a large gratin dish, lining them up, cut sides facing up.
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19
(Choose a baking dish or gratin dish that can go from oven to table and that will accommodate all the leeks and chicken thighs, or use two smaller dishes.)
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20
Pour 1/4 cup olive oil into the pan and heat over medium heat.
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21
Add the shallots, thyme, 1/4 teaspoon salt, and a pinch of pepper.
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22
Cook about 5 minutes, until the shallots are just beginning to color.
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23
Add the white wine and reduce by half.
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24
Add 1 1/2 cups stock, and bring to a boil over high heat.
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25
Pour the liquid over the leeks.
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26
The stock should not quite cover them; add more stock if necessary.
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27
Braise in the oven 30 minutes, until the leeks are tender when pierced
