Dwain Pannell
TVWBB Hall of Fame
This is great made in the same pan as roast chicken or pork. I make it on the Kettle.
1/2 onion, sliced very thin (I prefer Vidalia)
3/4 cup low-sodium chicken broth
1/2 cup brown ale (I prefer Newcastle)
1 bay leaf
1 tsp brown sugar
1/4 tsp Herbes de Provence (original called for 1 sprig of thyme)
3 TBS unsalted butter, cut into pieces and chilled
1/2 tsp cider vinegar
Salt and pepper
Remove all but 1 teaspoon fat from pan, add onion, and cook over medium-high heat until softened and caramelized.
Stir in broth, ale, and Herbes de Provence, add Bay Leaf, scraping up any browned bits (fond).
Bring to simmer and cook until liquid is slightly thickened and measures about 3/4 cup.
Off heat, remove bay leaf and whisk in butter, 1 piece at a time. Season with salt and pepper to taste, add vinegar, and spoon sauce over chicken or pork, and serve.
Adapted from a recipe found in The Editors at America's Test Kitchen (2012-10-12). The Science of Good Cooking: Master 50 Simple Concepts to Enjoy a Lifetime of Success in the Kitchen (Cook's Illustrated Cookbooks). Boston Common Press. Kindle Edition.
1/2 onion, sliced very thin (I prefer Vidalia)
3/4 cup low-sodium chicken broth
1/2 cup brown ale (I prefer Newcastle)
1 bay leaf
1 tsp brown sugar
1/4 tsp Herbes de Provence (original called for 1 sprig of thyme)
3 TBS unsalted butter, cut into pieces and chilled
1/2 tsp cider vinegar
Salt and pepper
Remove all but 1 teaspoon fat from pan, add onion, and cook over medium-high heat until softened and caramelized.
Stir in broth, ale, and Herbes de Provence, add Bay Leaf, scraping up any browned bits (fond).
Bring to simmer and cook until liquid is slightly thickened and measures about 3/4 cup.
Off heat, remove bay leaf and whisk in butter, 1 piece at a time. Season with salt and pepper to taste, add vinegar, and spoon sauce over chicken or pork, and serve.
Adapted from a recipe found in The Editors at America's Test Kitchen (2012-10-12). The Science of Good Cooking: Master 50 Simple Concepts to Enjoy a Lifetime of Success in the Kitchen (Cook's Illustrated Cookbooks). Boston Common Press. Kindle Edition.
Last edited:
