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 1cup chicken stock and bring to a boil. Season with salt and pepper. Sauce should nap the back of a spoon.

Per serving: 849 Calories (kcal); 15g Total Fat; (43% calories from fat); 5g Protein; 38g Carbohydrate; 0mg Cholesterol; 766mg Sodium Food Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 2 1/2 Fat; 2 1/2 Other Carbohydrates