11.   Add the broth and deglaze the pan.

12.   Add wine to skillet to deglaze pan, and cook until reduced by half.

13.   Cook until heated through, stirring to deglaze the pan.

14.   Deglaze pan well by scraping up the brown bits with a wooden spoon.

15.   Deglaze pan with boiling water, scraping up browned bits.

16.   Deglaze the pan by stirring and scraping the bottom to incorporate the caramelized browned bits into the simmering liquid.

17.   Deglaze pan with chicken stock and add thyme leaves.

18.   Deglaze pan with red wine.

19.   Deglaze pan with sherry.

20.   Deglaze pan with a splash of sherry and remove from heat.