after Scott, the soux chef on hells kitchen...
2 cups ruby port wine
1 cup dark chicken demi glace
Salt
Pepper
demi (espangol base) for 2 cups:
2 T butter / flour in 1 qt saucepan to make a brown roux
add 2 C hot brown stock
in a separate pan, wilt 1/4 C onion with 1/8 c each carrot + celery in some bacon fat
add it to sauce with 1 - 2 T tomato puree, and bouquet garni of 1/2 bay leaf w 2 sprigs ea of parsley + thyme
cook covered for 45 mins
uncover
add equal amount of brown or chicken stock and reduce by half and correct seasoning
Put saucepan on medium and add the port wine.
Reduce to 1/3 and add the dark chicken demi and simmer.
Taste and check the seasoning.