- 600ml chicken stock
- 250ml red wine
- 3 tbsp port
- 3 tbsp balsamic vinegar
- 200g (7 oz) halved, stoned dates
Boil down the chicken stock, red wine, port and balsamic vinegar by two-thirds. Meanwhile, cover the dates with boiling water, leave for 5 mins and then drain. Strain the reduced stock and return to the pan with the soaked dates. Simmer sauce for 3-5 mins, then check seasoning and keep warm.
Gordon Ramsay, BBC Good Food, December 2005