Wine And Sour Cherry Pan Sauce

Let's Cook

1. Step 1.

   Pour off all but 1 tablespoon fat from the skillet and set it over medium heat. Add and cook, stirring, until just starting to soften and brown: ⅓ cup minced onions or shallots

2. Step 2.

   Meanwhile, combine and set aside: ½ cup chicken stock or broth or water; ⅓ cup dried tart cherries

3. Step 3.

   Add to the onions: ¼ cup dry red or white wine

4. Step 4.

   Bring to a boil, stirring with a wooden spoon to loosen and dissolve any browned bits, and cook for 1 minute. Add the stock and dried cherries along with: One 2-inch-long strip lemon zest, removed with a vegetable peeler; 1 teaspoon light brown sugar; (½ teaspoon balsamic vinegar); ½ teaspoon fresh thyme leaves

5. Step 5.

   Bring to a boil over high heat and cook, stirring often, until reduced by half and thickened, about 2 minutes. Remove the zest. Stir in any accumulated juices from the meat. Season with: Salt and black pepper to taste; (A few drops of lemon juice)

6. Step 6.

   If desired, for a velvety texture, swirl in bit by bit: (1 tablespoon butter)

7. Step 7.

   Arrange the meat on plates and spoon over the sauce.