Yield: 1 Servings
Measure | Ingredient |
---|---|
\N 1 | Spanish onion -- coarsely |
\N 1 | carrot coarsely chopped |
\N 1 | stalk celery -- coarsely |
\N 1 | Granny Smith apple -- |
\N 2 | cloves garlic |
\N 1 | 750 milliliter bottle |
: chopped
: chopped
: coarsely chopped
2 TB grapeseed oil
: Burgundy
2 c Port
1 c chicken stock
In a medium saucepan, caramelize the onion, carrot, celery, apple, and garlic in the grapeseed oil. Add the Burgundy and the Port and simmer over medium heat for 2 hours. Strain and place in a small saucepan with the chicken stock. Continue to simmer over medium heat for 1 hour, or until reduced to ½ cup.
Yield: ½ cup
Recipe By : COOKING LIVE SHOW #CL8734 From: "Jon And Angele Freeman" <jfreemadate: Sat, 12 Oct 1996 11:11:27 ~0500