Red Wine Sauce

750 ml bottle red wine - 2 Tbsp EVO - 4 lg shallots, sliced - 1 Tsp Chinese “5 spice” powder - 12 black peppercorns - thyme sprig - 1 bay leaf - 1 Tsp sherry vinegar - 3 cups chicken stock - salt and pepper

Pour red wine into shallow pan and reduce by ¾. Heat oil in another pan and Sauté shallots for about 5 minutes. Add 5 spice, peppercorns, thyme and bay leaf. Cook for 5 minutes more then deglaze with sherry vinegar. Add reduced wine to stock and boil 10-15 minutes (reduced by ½). Strain and season to taste. Remove scum on top by straining through cheesecloth.