1 cup honey whole cooked coarsely chopped (from a 14.8-ounce vacuum-packed jar)
0.5 cup cooking wine dry white
3 medium garlic cloves minced
2 tablespoons heavy cream
6 large leeks white green julienned cut into 1 1/2-inch lengths and
0.8 cup chicken broth low-sodium
2 tablespoons olive oil extra-virgin
12 servings salt and pepper freshly ground
1 tablespoon butter unsalted
Equipment
bowl
frying pan
Directions
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 Refrigerate the chestnuts and leeks separately.
