1 cup (250 ml) chicken broth

3/4 cup (180 ml) red wine

1/4 cup (60 ml) balsamic vinegar

2 tablespoons (30 ml) tomato paste

1 tablespoon (15 ml) Dijon mustard

3 sprigs fresh thyme

2 cloves garlic, finely chopped

1 bay leaf

2 tablespoons (30 ml) butter

In a large bowl, combine all the ingredients with a whisk, except for the butter.

In a small saucepan, bring the marinade to a boil. Simmer for about 5 minutes or until syrupy. Remove the thyme spigs and bay leaf. Remove from the heat and whisk in the butter. Adjust the seasoning.

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