Saffron Sauce (For Chicken) Ingredients 4 Tbs. unsalted butter 1 lg. leek - white and light green parts only - thinly sliced 1 glove garlic minced finely ½ cup white wine 1 ½ cups chicken broth 1/4 tsp. saffron threads (or equivalent in powder) ½ cup heavy cream 3/4 tsp. sea salt 1/4 tsp. pepper Directions In warm pan melt butter. Add leeks and garlic. Cook until tender about 5 minutes. Deglaze the pan with white wine. Cook until wine is reduced by ½. Add broth and saffron threads, bring to a simmer and reduce for 10 minutes. Add cream, salt, and pepper. Stir to combine and simmer for 5 minutes: Remove from heat and whip with hand blender just until creamy, with no chunks. If too thin add more cream, if too thick, a bit more broth. Pour over chicken and garnish with bits of parsley if you like
