- 1/3 cup white wine
- ½ teaspoon Saffron threads
- 2 tablespoons extra virgin olive oil
- Kosher salt and fresh ground pepper
- 2 tablespoons good butter
- 3 large leeks, white and tender green parts only, cleaned, halved lengthwise and sliced
- 1 large garlic clove finely chopped
- 1 and 3/4 cup good chicken stock
- 1 large bay leaf
- ½ cup heavy cream
- About 5 cups fresh spinach
- 1 tablespoon Dijon mustard
In a glass bowl heat the wine for about 20 to 25 seconds,
then add the saffron to the warm wine, this will help to bring out the flavor
of the saffron, set aside, keep at room temp
Add the leeks, the butter and the olive oil to pan, saute
leeks, cook over medium heat for about 6 to 7 minutes, then add the garlic,
continue to stir, careful to watch and not let the garlic burn.
Add the wine with saffron, and simmer for about 2 minutes,
add the stock and bay leaf, continue to simmer, add the cream to pan and cook
over medium heat, sauce will start to thicken a bit after about 3 to 4 minutes.
After sauce has thicken add the mustard stir to combine and lastly add the
spinach, it will cook down pretty fast, season with salt and pepper to taste.
Remove the bay leaf before serving over or under roasted chicken or a beautiful
This sauce is really so good you will want to just dip bread in it and use as a dip! I love the flavor of Saffron, it is an expensive spice but it packs so much flavor you really only need a little. I love this sauce with roasted chicken or a good white fish such as Sole or Halibut. Leeks and spinach also just pair together so nicely, then with the addition of the cream, garlic and Dijon, its just goodness all the way around! I made this dish right before Thanksgiving and everyone raved about this sauce more than anything else I made! Try this, I promise it will be a hit!! I have plated this in a couple different ways, the protein can go on top of the sauce or the sauce can be on top of the protein. I feel if you have a nice crispy chicken breast then put sauce under, that way skin stay crisp.