Quick wine sauce for roast chicken

Serves 4

The last few inches of wine at the bottom of a bottle opened several days ago make a fine sauce for roast chicken. Remove the chicken from the roasting pan and set it aside in a warm place. Set the roasting pan over a burner and pour in the wine (any amount between 1 and 1 1/2 cups). Let the mixture bubble over medium-high heat while you scrape the pan with a large metal spoon. Continue cooking, stirring often, for 5 minutes. Taste for seasoning and add salt and pepper, if you like. Pour the sauce into a bowl and spoon over slices of roast chicken.

Sheryl Julian