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Chicken Bordelaise Sauce
Recipe by: (serves 6)

Ingredients:
8 chicken drumsticks
2 shallots, chopped
2 cups red wine, cabernet sauvignon or merlot
1 small branch fresh thyme
5 cups DK Chicken Stock

Method:
Preheat the oven to 425 degrees. Lightly grease a small roasting pan, and place the drumsticks on it, leaving a couple of inches between each one. Roast the drumsticks until golden brown, about 30 minutes.

Meanwhile, reduce the red wine with the shallots and the time until it reaches a syrupy consistency. Add the drumsticks and the Chicken Stock, and cook for two hours, skimming off any fat as necessary.

Strain the sauce through a fine-mesh strainer, and finish with 2 tablespoons of butter if desired.

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