Braised Leeks With Lemon and Parsley Recipe

Ingredients (8)

• 2 tablespoons extra-virgin olive oil, plus more for serving
• 12 to 16 large leeks, white and light green parts only, rinsed, split in half lengthwise
• Kosher salt and freshly ground black pepper
• 1/2 cup dry white wine
• 1 cup low-sodium chicken broth
• 2 tablespoons unsalted butter
• 3 tablespoons chopped fresh parsley leaves
• 2 teaspoons juice and 2 teaspons zest from one lemon