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Categories:Viewed: 66 - Published at: 2 years ago
Ingredients
- 1 cup zinfandel or other fruity dry red wine
- 1/3 cup finely chopped shallots
- 1 tablespoon tomato paste
- 1 thyme sprig
- 5 teaspoons butter
- 1/8 teaspoon salt
- 1/8 teaspoon freshly ground black pepper
Method
- Place Roasted Chicken Stock in a small saucepan over medium-high heat; bring to a boil. Cook until reduced to 1/2 cup (about 20 minutes). Place stock in a bowl; keep warm.
- Combine wine and next 3 ingredients (through thyme) in pan over medium-high heat; bring to a boil. Cook until reduced to 1/3 cup (about 8 minutes). Stir in reserved stock; return mixture to a boil. Cook until reduced to 2/3 cup (about 7 minutes). Strain mixture through a sieve over a bowl; discard solids. Stir in butter, 1 teaspoon at a time, stirring until butter melts. Stir in salt and pepper.
