Homestyle demi-glace from store-bought stock

Toast the flour in a dry pan beforehand.

Heat oil on medium to medium-high and sear the chicken off cuts; after about five minutes, once they have some colour, raise the heat and keep browning until almost dark brown with plenty of caramelised juices on the bottom of the pan, 10 to 15 minutes in all; do not crowd the pan.

Reserve the chicken and drain the excess oil.

Cook the onion and carrot for a minute or two in the remaining oil without letting them burn.

Add the tomato paste and cook it to remove the acidity.

Deglaze with the wine, capturing everything from the bottom; reduce on medium heat until syrupy.

Return the chicken, mix, and add the toasted flour to thicken.

Add 500 ml store-bought stock and bring to a very light boil; add a few peppercorns, a few branches of thyme, a bay leaf and a few grains of rock salt.

Simmer to reduce: by about a quarter for a usable stock, by at least half for a home demi-glace (professionals reduce by three quarters); about 20 minutes.

Strain into another pan.