Champagne Grilled Leeks

6 medium sized Leeks
2 Tab. Olive Oil
1 Cup Fresh Thyme roughly chopped
2 Cups of Champagne
1 Cup Chicken Stock
1 Cup Crumbled Feta Cheese
Salt & Pepper to taste

Trim the tops and bottoms of the Leeks, leaving 2 to 3 inches of green above the white part of the Leek. Then cut lengthwise into four long slices (you can leave them whole and slice them this way after they are grilled also)
Rinse the leeks thoroughly (leeks can be really sandy)

In a large saute pan heat the olive oil over medium heat. When the oil is hot add the Thyme and stir for one minute.
Add the Leeks and saute for three minutes until lightly golden on all sides.
Add the champagne and the chicken stock and simmer the leeks until tender roughly eight minutes.
Remove the leeks from pan and set them aside.

Continue to simmer the sauce remaining in the pan until it is reduced by one half. Meanwhile grill the leeks over medium hot charcoal fire for eight to ten minutes, turning several times.
Remove the leeks from the grill
Arrange them on a high sided platter
Cover with the remaining sauce and sprinkle with the Feta cheese.
Sprinkle Salt and pepper and serve immediately.

Enjoy!