Red Wine Reduction

In a pinch, you can substitute purchased fat-free, lower-sodium chicken broth for the Roasted Chicken Stock, and omit salt.

Yield: 4 servings
Community Recipe from


  • 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


  1. 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. 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.
September 2012

This recipe is a personal recipe added by LMStone61 and has not been tested or endorsed by MyRecipes.

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