Ancho Chile And Bourbon Sauce - cooking recipe

Ingredients

2 tablespoons extra virgin olive oil
1 large red onion, finely chopped
2 cups Bourbon (Jim Beam is good)
3 ancho chilies, soaked, seeded, stems removed and pureed
6 cups chicken stock
1 cup apple juice concentrate, thawed
8 whole black peppercorns
1/4 cup light brown sugar

Preparation

Heat olive oil in a medium saucepan over medium-high heat.
Add the onions and cook until soft.
Add the bourbon and cook until completely reduced.
Add the remaining ingredients and cook until reduced by half.
Strain through a fine mesh strainer, return mixture to the pan, and cook to sauce consistency, if you want to thicken, add some flour.
Season with salt.