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Bourbon and Cranberry Pan Sauce
Nb persons: 0
Yield: about ¾ cup
Preparation time:
Total time:
Source: Cook's Illustrated Published March 1, 2010.
1medium | shallot , minced, (about 3 tablespoons) |
1teaspoon | all-purpose flour |
3/4cup | low-sodium chicken broth |
1/2cup | bourbon |
1/3cup | dried cranberries |
1/2teaspoon | minced fresh thyme leaves |
1tablespoon | unsalted butter, chilled |
1teaspoon | red wine vinegar |
Table salt | |
ground black pepper |
Instructions
Add shallot to now empty skillet and cook over medium heat until softened, about 2 minutes. Add flour and cook, stirring constantly, 30 seconds. Remove pan from heat and add broth, bourbon, cranberries, and thyme. Return pan to medium-high, and bring to simmer, scraping pan bottom to loosen browned bits. Simmer rapidly until reduced to 3/4 cup, 3 to 5 minutes. Stir in any accumulated chicken juices; return to simmer and cook 30 seconds. Off heat, whisk in butter and vinegar; season with salt and pepper. Spoon over chicken and serve immediately.
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