Pour in the Pernod and boil until reduced to a syrupy consistency.

Remove the chops and reduce the liquid to a syrupy consistency.

Remove the chicken from the pan and reduce the wine to a syrupy consistency.

As the sugar cooks, it gives a syrupy consistency to this very traditional dish.

Once liquid thickens to a syrupy consistency and begins to bubble, reduce heat to low and cover.

Cook over medium heat, stirring occasionally until liquid thickens to a syrupy consistency and begins to bubble.

Scrape any sediment from the bottom of the pan to flavour the sauce, which should achieve a syrupy consistency.

Now make the sauce: put the vinegar and sugar in a pan and simmer until they take on a syrupy consistency.

Over a high heat, reduce the sauce once again until it just starts to turn into a light syrupy consistency (not slick and jam like).