Finishing a pan sauce to go with my roast chicken. Saute half an onion (finely chopped) and a teaspoon of olive oil in the skillet that chicken was roasted in. Saute until onions start to brown. Add 1/4 cup dry sherry and 1/4 cup water ( or chicken broth). Throw in a big sprig a fresh thyme. Reduce until most of liquid has eveaporated. Take off heat and stir in 3 tablespoons of unsalted butter. You will have a silky sauce for your chicken.