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Community Recipe
from [LMStone61]
Red Wine Reduction

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

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

Preparation

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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Red Wine Reduction recipe

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