3. Increase the heat to high, add the wine and cook until reduced to ¼ cup. Add the chicken stock, bring to a boil and cook until reduced to 2 cups, stirring occasionally, 20-25 minutes. Whisk in the tangerine mixture and cook until a sauce consistency, 15-20 minutes, stirring occasionally. Strain the sauce into a small saucepan and season with salt and pepper. Keep warm.