Ingredients

• 1 tablespoon vegetable or canola oil
• 4 cups whole shallots, peeled
• 3 tablespoons sugar
• 1 cup port
• 1 cup brandy
• 1 cup chicken broth
• Salt and pepper

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Instructions

1. Heat oil to smoking in a thick-bottomed 2-quart saucepan, add the shallots and the sugar. Reduce the heat to low and caramelize the shallots. When the shallots are nicely browned add the port and brandy. Reduce the liquid until syrupy. Add the chicken stock and bring to a boil. Season with salt and pepper. Reduce and thicken until the sauce naps (coats) the back of a spoon.;