Ingredients

1 cup balsamic vinegar

4 garlic cloves

2 tablespoons sugar

1 tablespoon fresh rosemary

21/2 cups Chicken Stock

A roux made with 2 tablespoons softened butter mixed with 2 tablespoons flour

Salsa all' Agrodolce

Makes 2-1/2 Cups

In a saucepan bring to boil over medium-high heat the vinegar, garlic, sugar, and rosemary. Cook, stirring well, until reduced by two-thirds (about 3 to 5 minutes). Add the Chicken Stock, bring to a boil and simmer for 20 minutes. Strain the sauce, return it to the saucepan, and simmer it for 10 more minutes. Add one tablespoon of the butter mixture stirring well until it thickens. If you want it thicker, add more of the mixture until it reaches the consistency you like.