Poulet Marengo (Chicken Marengo)
With a juicy, well-seasoned pork roast ready for the table, this port wine-cherry sauce will be the perfect accompaniment. A perfect reduction of red wine and wine vinegar.
Port Wine-Cherry Sauce
2014-11-21 02:23:26
Yields 1
Nutrition Facts
Serving Size
1049g
Yields
1
Amount Per Serving
Calories 2418
Calories from Fat 1816
% Daily Value *
Total Fat 207g
318%
Saturated Fat 130g
652%
Trans Fat 7g
Polyunsaturated Fat 8g
Monounsaturated Fat 54g
Cholesterol 570mg
190%
Sodium 2463mg
103%
Total Carbohydrates 56g
19%
Dietary Fiber 3g
12%
Sugars 36g
Protein 6g
Vitamin A
172%
Vitamin C
29%
Calcium
20%
Iron
19%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
- 2 cups tawny port
- 1 cup dried cherries
- 1/2 cup balsamic vinegar
- 4 sprigs fresh thyme, plus 2 teaspoons minced
- 2 shallots, minced
- 1/4 cup heavy cream
- 16 tablespoons unsalted butter, cut into 1/2-inch pieces and chilled
- 1 teaspoon salt
- 1/2 teaspoon pepper
Instructions
- Combine port and cherries in bowl and microwave until steaming, 1 to 2 minutes. Cover and let stand until plump, about 10 minutes. Strain port through fine-mesh strainer into medium saucepan, reserving cherries.
- Add vinegar, thyme sprigs, and shallots to port and bring to boil over high heat. Reduce heat to medium-high and reduce mixture until it measures 3/4 cup, 14 to 16 minutes. Add cream and reduce again to 3/4 cup, about 5 minutes. Discard thyme sprigs. Off heat, whisk in butter, few pieces at a time, until fully incorporated. Stir in cherries, minced thyme, salt, and pepper. Cover pan and hold, off heat, until serving. Alternatively, let sauce cool completely and refrigerate for up to 2 days. Reheat in small saucepan over medium-low heat, stirring frequently, until warm.
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