Cook This Like You Hate It
Cook This Like You Hate It is a easy French recipe that serves 4. 70 calories per serving. Recipe by Fallow on YouTube.
Prep: 10 min | Cook: 35 min | Total: 55 min
Cost: $13.20 total, $3.30 per serving
Ingredients
- 4 pieces Leeks (trimmed, white and light green parts only, cut into 3‑inch segments)
- 1 cup White Wine (dry white wine, such as Sauvignon Blanc)
- 2 cups Chicken Stock (low‑sodium, homemade or store‑bought)
- 2 tablespoons White Wine Vinegar (adds brightness to the braising liquid)
- 1 clove Garlic (minced; just enough to add subtle depth)
- 2 sprigs Fresh Thyme (leaves stripped from stems)
- 2 tablespoons Unsalted Butter (for sautéing and adding richness)
- to taste Black Pepper (freshly cracked)
- to taste Salt (preferably kosher or sea salt)
Instructions
Prepare the Leeks
Trim the root and dark green tops off each leek, slice off any tough outer layers, then cut the white and light‑green portion into 3‑inch (≈7 cm) segments. Rinse each segment under cold water to remove any grit.
Time: PT5M
Reduce the White Wine
Heat the skillet over medium heat, add the butter and let it melt. Pour in the white wine and simmer, stirring occasionally, until the volume is reduced by half (about ½ cup).
Time: PT5M
Temperature: Medium heat
Add Braising Liquid and Aromatics
Stir in the chicken stock and white wine vinegar. Add the minced garlic and thyme leaves. Return the leeks to the pan, arranging them in a single layer.
Time: PT2M
Temperature: Medium heat
Cover and Braise
Place the lid (cartou) on the skillet, then set a heat‑proof plate on top of the leeks to keep them fully submerged. Reduce the heat to low and let the leeks braise gently for about 30 minutes, stirring once halfway through.
Time: PT30M
Temperature: Low heat
Finish and Serve
Remove the plate and lid, lift the leeks out of the liquid with a slotted spoon, and place them on a serving dish. Season with freshly cracked black pepper and adjust salt if needed. Drizzle a spoonful of the reduced braising liquid over the leeks for extra flavor.
Time: PT3M
Nutrition Facts
- Calories
- 70
- Protein
- 2 g
- Carbohydrates
- 8 g
- Fat
- 4 g
- Fiber
- 2 g
Dietary info: Vegetarian, Gluten-Free, Low-Carb
Allergens: Dairy
Ingredient Substitutions
- Instead of Leeks: Yellow onions (cut into similar size pieces)
- Instead of White Wine: Dry sherry, Dry vermouth
- Instead of Chicken Stock: Vegetable stock, Water with a pinch of salt
- Instead of White Wine Vinegar: Apple cider vinegar (use half the amount)
- Instead of Garlic: Garlic powder (¼ tsp)
- Instead of Fresh Thyme: Dried thyme (½ tsp)
- Instead of Unsalted Butter: Olive oil (2 tbsp)
- Instead of Black Pepper: White pepper
- Instead of Salt: Low‑sodium salt
Equipment Needed
- Large Skillet or Sauté Pan
- Lid or Cartou (tight‑fitting cover)
- Heat‑proof Plate (to weigh down leeks)
- Chef’s Knife
- Cutting Board
- Measuring Cup
- Wooden Spoon or Silicone Spatula
Critical Steps — Do Not Skip
- Reduce the white wine by half before adding stock
- Keep leeks fully submerged during braising
- Maintain a low simmer for the full 30 minutes
Chef Tips from the Video
- Use a dry, crisp white wine for the best reduction flavor
- Trim leeks thoroughly to remove any gritty layers
- A light drizzle of the reduced braising liquid just before serving adds shine and depth.
Troubleshooting
Leeks are still firm after 30 minutes
Continue braising for another 5‑10 minutes, checking for tenderness with a fork.
Braising liquid evaporated too much, leeks look dry
Add a splash more chicken stock or water and continue cooking gently.
The sauce is too salty
Stir in a little extra water or unsalted stock to dilute the saltiness.
Leeks fell apart
Handle them gently when placing the plate; use a wider pan or keep leeks in larger pieces.
Storage
Refrigerator: Store leeks and braising liquid in an airtight container for up to 3 days.
Freezer: Not recommended; texture will become mushy.
Room temperature: Can sit at room temperature for up to 1 hour after cooking.
Make-Ahead Tips
- Braised leeks can be made a day ahead; reheat gently over low heat, adding a splash of stock if needed.
Frequently Asked Questions
What is the cultural significance and history of braised leeks in French cuisine?
Leeks have long been a staple of French country cooking, especially in the regions of Brittany and Normandy where they grow abundantly. Braising leeks in wine and stock is a classic technique that highlights their natural sweetness while keeping them tender, often served alongside meat or fish.
What are the traditional regional variations of braised leeks in French cuisine?
In Brittany, leeks are often braised with cider instead of white wine, while in Provence they may include olives and tomatoes. Some Alpine versions add cream for a richer finish, reflecting local dairy traditions.
How are braised leeks traditionally served in France?
They are typically plated as a side dish, drizzled with the reduced braising liquid and sometimes finished with a sprinkle of fresh herbs like parsley or chives. In formal settings they may accompany roasted poultry or poached fish.
During which French celebrations or meals are braised leeks commonly featured?
Braised leeks appear on holiday tables such as Christmas and New Year’s Eve in many French households, especially in coastal regions where they complement seafood dishes. They are also a staple in Sunday family lunches.
How does braised leeks fit into the broader French cuisine tradition?
The dish exemplifies the French principle of "simple ingredients, careful technique"—using humble leeks, wine, and herbs to create a refined side that balances flavor, texture, and elegance.
What are the authentic traditional ingredients for French braised leeks versus acceptable substitutes?
Authentic ingredients include dry white wine, chicken (or vegetable) stock, white wine vinegar, fresh thyme, and a small amount of butter. Acceptable substitutes are dry sherry for wine, vegetable stock for chicken stock, and olive oil in place of butter for a dairy‑free version.
What other French dishes pair well with braised leeks?
Braised leeks pair beautifully with coq au vin, roasted duck, grilled salmon, or a simple poached sole. They also complement a hearty potato gratin or a crusty baguette to soak up the sauce.
What makes braised leeks special or unique in French cuisine?
The gentle braising process allows the leeks to absorb the aromatic wine‑stock reduction, creating a silky, sweet‑savory flavor that is both delicate and richly layered—an embodiment of French terroir and technique.
What are the most common mistakes to avoid when making braised leeks?
Common errors include not reducing the wine enough, letting the liquid boil vigorously (which can toughen the leeks), and failing to keep the leeks fully submerged during braising. Each mistake can result in a harsh flavor or uneven texture.
How do I know when the braised leeks are done cooking?
The leeks are done when a fork slides in easily with little resistance and the pieces are uniformly tender but still hold their shape. The braising liquid should be reduced to a glossy coating that lightly clings to each segment.
What does the YouTube channel Fallow specialize in?
The YouTube channel Fallow focuses on simple, technique‑driven home cooking videos that emphasize seasonal ingredients, classic French and European methods, and clear step‑by‑step explanations for home cooks of all skill levels.
How does the YouTube channel Fallow's approach to French cooking differ from other cooking channels?
Fallow’s approach centers on minimalistic, ingredient‑first storytelling, often using a single pan or limited equipment, whereas many other channels rely on elaborate setups. This channel prioritizes flavor development through proper reduction and braising techniques, making classic French dishes accessible without professional gear.
Last updated: September 19, 2026
