Yield: 1 servings
| Measure | Ingredient |
|---|---|
| 2 teaspoons | Minced garlic |
| 1 cup | Chicken stock |
| ¼ cup | Dry white wine |
| 1 tablespoon | Pure vanilla extract |
| \N \N | Salt and freshly ground black pepper |
| 2 tablespoons | Butter; (optional) |
| 1 tablespoon | Maple syrup |
Pour off most of the fat from the roasting pan. Add garlic, and place pan over medium heat. Cook for 1 minute, stirring. Pour in the stock and scrape up any brown bits from the bottom of the pan. Pour the contents of the pan into a small saucepan. Add the wine, maple syrup, and vanilla and cook over medium-high heat, stirring often, until the flavors are concentrated and the sauce starts to become syrupy. Taste for salt and pepper and stir in optional butter if you want a silkier sauce.
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Recipe by: COOKING LIVE SHOW #CL9230 Converted by MM_Buster v2.0l.