Ingredients:
- 1 teaspoon olive oil
- ⅓ onion, finely chopped
- ⅔ cup plus 2 teaspoons bourbon
- 1 ancho chile, soaked, seeded, stems removed, and pureed
- 2 cups homemade chicken stock
- ⅔ cup apple juice
- 3 peppercorns
- ⅛ cup brown sugar
Instructions:
Heat the olive oil in a medium saucepan over medium-high heat. Add the chopped onion and cook until softened, about 3–4 minutes.
Pour in the bourbon and cook until it is completely reduced.
Add the pureed ancho chile, chicken stock, apple juice, peppercorns, and brown sugar. Simmer until the sauce has reduced by half.
Strain the sauce through a fine-mesh strainer, discarding solids. Return the strained sauce to the pan and cook briefly until it reaches your desired consistency.