To make the sauce, first make sure the sucs have not burned. Add a touch more oil if needed, followed by the shallots. Let the shallots cook until soft and translucent.
Next, deglaze with wine or vinegar. Scrape the bottom of the pan to incorporate the sucs and let the wine reduce until almost all of the liquid has evaporated.
Next, add the dark chicken stock. Bring it to a simmer and let it reduce by about half. Add any juices from the resting chicken. Let the liquid reduce until you reach a sauce-like consistency.
To finish the sauce, swirl in the cold butter and taste for seasoning. Depending on the type of stock you have used, you may need to season with a bit of salt and pepper.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (340g)|
|Recipe Makes: Servings|
|Calories from Fat: 130 (51%)|
|Amt Per Serving||% DV|
|Total Fat 14.4g||19 %|
|Saturated Fat 8.1g||40 %|
|Monounsaturated Fat 4.4g|
|Polyunsanturated Fat 1g|
|Cholesterol 37.7mg||12 %|
|Sodium 431.3mg||15 %|
|Potassium 410.6mg||11 %|
|Total Carbohydrate 15g||4 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 15g|
|Protein 7g||10 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 256
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
There are no reviews yet. Be the first!