Red Wine Reduction

Ingredients

• 0.1 teaspoon pepper black freshly ground
• 5 teaspoons butter 
• 2 cups roasted chicken stock 
• 0.1 teaspoon salt 
• 0.3 cup shallots finely chopped
• 1  thyme sprig 
• 1 tablespoon tomato paste 
• 1 cup red wine dry red fruity

Equipment

• bowl
• frying pan
• sauce pan
• sieve

Directions

1. Place Roasted Chicken Stock in a small saucepan over medium-high heat; bring to a boil. Cook until reduced to 1/2 cup (about 20 minutes).
2. Place stock in a bowl; keep warm.
3. Combine wine and next 3 ingredients (through thyme) in pan over medium-high heat; bring to a boil. Cook until reduced to 1/3 cup (about 8 minutes). Stir in reserved stock; return mixture to a boil. Cook until reduced to 2/3 cup (about 7 minutes). Strain mixture through a sieve over a bowl; discard solids. Stir in butter, 1 teaspoon at a time, stirring until butter melts. Stir in salt and pepper.