Meanwhile, pour off all but 2 tablespoons of the pan drippings. Unwrap the garlic and squeeze the roasted cloves into the pan; discard the skins. Add the shallots, wine, vinegar, bay leaf, and remaining 1 teaspoon thyme, and cook over moderate heat on top of the stove, scraping up the browned bits from the bottom of the pan while mashing the garlic with the back of a spoon. Cook, stirring occasionally, until reduced to about 1/2 cup, about 5 minutes. Discard bay leaf, which is inedible.