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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Ingredients:
2 cup(s) roasted chicken stock |
1 cup(s) zinfandel or other fruity dry red wine |
1/3 cup(s) shallots finely chopped |
1 tablespoon(s) tomato paste |
1 thyme sprig |
5 teaspoon(s) butter |
1/8 teaspoon(s) salt |
1/8 teaspoon(s) freshly ground black pepper |
Directions:
1. Place roasted chicken stock in a small saucepan over med-high heat; bring to a boil. Cook until reduced to 1/2 cup (about 20 mins). Place stock in a bowl; keep warm.
2. Combine wine and next 3 ingredients (through thyme) in pan over med-high heat; bring to a boil. Cook until reduced to 1/3 cup (about 8 mins). Stir in reserved stock; return mixture to a boil. Cook until reduced to 2/3 cup (about 7 mins). Strain mixture through a sieve over a bowl; discard solids. Stir in butter, 1 tsp at a time, stirring until butter melts. Stir in salt and pepper.
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