Instructions: In a medium skillet with a lid, heat theoil over medium heat. Add the leeks and chicken broth and cover. Braise for 10-15 minutes, or until the leeks are tender, stirring occasionally. Remove the lid, cand ciik for 10-12 minutes, until the broth has almost evaporated.

Increase the heat to high and sprinkle the sugar over the leeks. Cook 10 minutes more, stirring frequently, until the leeks are lightly carmelized. Serve immediately.

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