Balsamic Fig Sauce
- 1 shallot
- 1 cup chicken stock
- 1/4 oz rosemary
- 1 tbsp fig jam
- 2 tbsp balsamic vinegar
- 1 tbsp butter
- After searing meat in a cast iron skillet, add diced shallot and rosemary and stir (add extra oil if needed).
- Add 1Tbsp fig jam, balsamic vinegar, and stir.
- Add 1 cup of chicken stock, and cook down until a thick syrup.
- Remove pan from heat, stir in 1 Tbsp butter, and season with salt and pepper.