Leeks en Cocotte

• 8 leeks, white and pale-green parts only
• 2 tablespoons olive oil
• 1 shallot, thinly sliced
• ¼ pound thick-cut bacon, sliced crosswise ¼” thick
• 2 garlic cloves, thinly sliced

Kosher salt and freshly ground black pepper

• ¼ cup dry white wine
• ¼ cup low-sodium chicken or vegetable broth
• 2 tablespoons unsalted butter
• 2 tablespoons chopped fresh chives

1. Slice each leek in half lengthwise without cutting all the way through the other side; rinse under cold water (gently opening layers) until water runs clear. Pat dry.
2. Heat oil in a large skillet with a lid over medium-high heat. Add shallot and bacon and cook, stirring, until bacon is crisp, about 3 minutes. Add garlic and leeks, season with salt and pepper, and cook, occasionally turning leeks and stirring gently, until leeks are bright green, about 5 minutes.
3. Add wine to skillet; bring to a boil, reduce heat, and simmer until slightly reduced, about 2 minutes. Add broth; bring to a boil, reduce heat, and simmer, partially covered, until leeks are just tender, 8–10 minutes longer. Mix in butter. Serve leeks topped with chives.
4. Do Ahead: Leeks can be rinsed 1 day ahead. Wrap in a damp paper towel and chill.