Boil in a saucepan Merlot, chicken and beef broth, about 1 hour until reduced to 2 cups.
Saute shallots, garlic and thyme, in olive oil 30 seconds, add 1 1/2 cups of wine mixture, bring to boil.
Mix butter and flour.
Add to wine and shallot mixture. Boil about 2 minutes until thickens to coat spoon.
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