Over the summer, Yuseff and I made a bunch of pre-prepped freezer meals, including a couple of batches of Herb-Wine Chicken. The first time we made it, we just dumped in a baking dish, stuck it in the oven, and ate it plain. It was good, but something was missing…
So, the next time we made it, we topped it with this super easy, wonderfully flavorful Red Wine Reduction Sauce. It was good with the flavors of the marinated chicken, but you could absolutely put it on any other dish you’d like!
Step 1: Drizzle olive oil in a pan and saute 1/4 cup minced shallots until they are translucent
Step 2: Add 1/2 cup red wine and 1/2 cup beef stock. Reduce by half.
Step 3: Add two tablesspoons butter and 2 tsp dried rosemary
spoon over cooked chicken