Chicken Red Wine Pan Sauce

Ingredients

• 1 shallot (medium; finely diced)
• 140 ml red wine
• 150 ml chicken stock
• 0.5 lemon juice (juice of 1/2 lemon)
• 50 g cold butter
• kosher salt (to taste)
• black pepper (freshly ground, to taste)
• 5 g thyme (minced; fresh, finely cut)

Steps

1. 1

   With the chicken sucs (browned bits) in the pan, pour in the red wine. Scrape the bottom of the pan with a wooden spoon to deglaze.

2. 2

   Reduce the wine over medium heat until syrupy.

3. 3

   Add the finely diced shallot and cook until translucent.

4. 4

   Add the chicken stock and reduce it by about half, until a spoon or spatula drawn through the sauce leaves a trace.

5. 5

   Lower the heat. Add the finely cut thyme and lemon juice, cook for about 1 minute, then turn off the heat.

6. 6

   Add the cold butter and keep the pan moving to emulsify it into the sauce.

7. 7

   Taste and adjust the seasoning with kosher salt and freshly ground black pepper as needed.

Notes

The source assumes the pan contains chicken sucs from cooking chicken; those browned bits are not part of the sauce ingredient list. The description specifies thyme, although the method refers more generally to fresh herbs.

Nutrition per serving

• sauce
• side
• gluten-free
• contains alcohol
• pan sauce