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Reduction Thickens Sauce

Fine Cooking Issue 17
Photo: Philippe Houze
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When making my recipe for Chicken with Garlic & Olives, after removing the chicken from the pan, you’re left with a very flavorful broth, which can easily be turned into a delicious sauce.

The simplest method to finish the sauce is to reduce it. Skim off excess fat and then increase the heat to boil the broth gently until it has reduced by about one-third. Olives are added at the end of the cooking time so they don’t make the sauce too salty.


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