Instructions: Put oil in a thick-bottomed 2-quart saucepan. When hot add whole peeled shallots and the sugar. Reduce the heat and slowly caramelize the shallots. When the shallots are good and golden in color add the port and brandy. Let the liquor reduce until syrupy. Add 1 cup chicken stock and bring to a boil. Season with salt and pepper. Sauce should nap the back of a spoon.

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