Pan Sauce for Chicken

INGREDIENTS

• Aeromatics
  • Onion
  • Ginger
  • Garlic
• Liquids
  • White wine
  • Orange juice
  • Water
  • Chicken Stock
• Flavor Builders
  • A sprig of rosemary (removed after cooking)
  • A sprig of thyme (removed after cooking)
  • Cilantro
  • Capers
  • Parsley
• Finish with Richness and Depth
  • Butter

STEP BY STEP

1. After you finish cooking your chicken, add some minced shallots and grated garlic.
2. After they have softened, add a splash of wine to deglaze the pan.
3. As soon as deglazed, add some flavor builders.
4. Once the smell of them is filling the room, add 2 TBL of beef stock and capers
5. Let it come up to a boil, then add 2 TBL of butter and parsley to bring everything together.
6. This entire process should not take more than 4 minutes.