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Cooked by: Chef / Last Modified: 3/24/2004 / Base: Poultry / Number of Servings: 3 |
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Directions: Heat oil in heavy medium saucepan over medium-high heat. Add onion, apple
and garlic; saut until onion is tender and golden, about 12 minutes. A
dd
Port; reduce heat to medium. Simmer until mixture is reduced to 2 cups,
about 30 minutes.
Strain mixture; return liquid to saucepan. Discard solids in strainer. Add
stock to saucepan; simmer until liquid is reduced to 3/4 cup, about 15
minutes. Stir in currants.
Season sauce to taste with salt and pepper.
(Can be made 1 day ahead. Cover and chill. Rewarm over low heat.)
Contributor: Bon Appetit September 2000 p 135
| Ingredients:
1/8 Cup(s) vegetable oil
1 Cup(s) onion; chopped
1 granny smith apple; unpeeled,cored, chopped
2 clove garlic; chopped
1 750 ml bottle ruby port
1 Cup(s) chicken stock
1/3 Cup(s) currants |
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