Leeks Braised in Cream and Chicken Stock
- 4 large leeks
- 1 cup cream
- 1 cup chicken stock
- 1 pod star anise
- 1 bay leaf
- Kosher salt and fresh cracked black pepper
Preheat your oven to 325°F. Trim the leeks of excess greens, leaving just the white and pale green portion. Trim the roots, leaving the core intact. Slice the leeks lengthwise in half. Wash the leeks carefully, making sure to clean in between the layers of the leeks as dirt can get caught deep down. Place the leeks cut side down in a shallow baking dish and set aside. In a saucepan, combine the stock, cream, star anise and bay leaf. Bring to a boil and then pour the liquid (aromatics included) over the leeks in the baking pan. Cover the pan with aluminum foil to make a tight seal around the edges and place in the oven for 20-30 minutes or until the leeks are tender when pierced with a knife.