2 3/4 cups (21 fl oz) 600 ml red wine
2 fat cloves garlic, crushed
1 bay leaf
sprig of fresh thyme
1 tablespoon redcurrent jelly
2 tablespoons red wine vinegar
4 tablespoons port
scant 2 cups (500 ml) chicken or game stock
a little gravy browning (optional)
a generous knob of soft butter
1 tbsp plain flour (All purpose)
2 fat cloves garlic, crushed
1 bay leaf
sprig of fresh thyme
1 tablespoon redcurrent jelly
2 tablespoons red wine vinegar
4 tablespoons port
scant 2 cups (500 ml) chicken or game stock
a little gravy browning (optional)
a generous knob of soft butter
1 tbsp plain flour (All purpose)
method
To make the sauce, put all the sauce ingredients, except the browning, flour and butter into a pan, bring to the boil and boil to reduce to half the quantity to concentrate the flavour. Add any pan juices from the roast breasts, remove the bay leaf and thyme, taste and season.
To thicken the sauce, mash the butter and flour with a fork until creamed together. Bring the sauce back to the boil and whisk in small teaspoons of the mixed flour and butter until slightly thickened and shiny. Add a drop or two of gravy browning if you like a darker sauce.
To thicken the sauce, mash the butter and flour with a fork until creamed together. Bring the sauce back to the boil and whisk in small teaspoons of the mixed flour and butter until slightly thickened and shiny. Add a drop or two of gravy browning if you like a darker sauce.
serving amount
serves 8
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more information
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