Sautéed Leeks with Chestnuts

Contributed by Marcia Kiesel

1 tablespoon unsalted butter
1 cup whole cooked chestnuts (from a 14.8-ounce vacuum-packed jar), coarsely chopped
Salt and freshly ground pepper
2 tablespoons extra-virgin olive oil
3 medium garlic cloves, minced
1 large anchovy fillet, minced
1/2 cup dry white wine
6 large leeks, white and tender green parts only—halved lengthwise, cut into 1 1/2-inch lengths and julienned
1 large carrot, shredded
3/4 cup Rich Turkey Stock or low-sodium chicken broth
2 tablespoons heavy cream

Melt the butter in a large, deep skillet. Add the chestnuts, season with salt and pepper and cook over moderately high heat, undisturbed, until browned on the bottom, 4 minutes. Transfer to a bowl.
Heat the olive oil in the skillet. Add the garlic and anchovy and cook over moderately low heat, stirring, until fragrant, about 4 minutes. Add the wine and cook over moderate heat for 1 minute. Stir in the leeks and carrot, add the stock and bring to a simmer. Cover and cook, stirring occasionally, until tender, about 15 minutes.
Stir the heavy cream into the leeks and season with salt and pepper. Fold in the chestnuts, transfer to a large bowl and serve.

Make Ahead The recipe can be prepared ahead through Step 2. Refrigerate the chestnuts and leeks separately.