Chicken Gravy With A Rich Red Wine Reduction
Ingredients
For the Chicken Gravy:
4 tablespoons (1/2 stick) unsalted butter
2 tablespoons (24g) plain all-purpose flour
2 cups low-sodium chicken broth
1 cup pink wine
1 teaspoon Worcestershire sauce
1/2 teaspoon dried thyme
1/4 teaspoon dried savory
1/4 teaspoon black pepper
For the Red Wine Reduction:
Ingredients, For the Red Wine Reduction:
- 1 cup dry pink wine, similar to Cabernet Sauvignon or Merlot
- 1/2 cup beef broth
- 1/4 cup finely chopped shallots
- 2 tablespoons finely chopped recent thyme leaves
- 1 tablespoon sugar
- Salt and freshly floor black pepper, to taste
Instructions
To Make the Chicken Gravy:
1. Remove the chicken from the pan and place it on a plate. Pour the fats from the pan into a separate container.
2. Add the onion to the pan and prepare dinner over medium warmth until softened, about 5 minutes.
3. Add the flour to the pan and cook, stirring continually, for 1 minute.
4. Gradually whisk within the pink wine, chicken broth, and thyme.
5. Bring to a simmer and cook dinner till the gravy has thickened, about 5 minutes.
6. Strain the gravy through a fine-mesh sieve right into a clean saucepan.
7. Return the gravy to the pan and add the butter. Cook over low warmth, stirring continually, until the butter has melted and the gravy is hot.
8. Season the gravy with salt and pepper to style.
9. Serve the gravy with the Chicken in gravy recipes.
To Make the Red Wine Reduction:
To Make the Red Wine Reduction:
1. In a medium saucepan over medium-high heat, convey the pink wine to a boil.
2. Reduce warmth to medium-low and simmer until the wine has reduced by half, about quarter-hour.
3. Add the chicken stock and thyme to the saucepan and convey to a simmer.
4. Cook for five minutes, or till the sauce has thickened slightly.
5. Strain the sauce by way of a fine-mesh sieve right into a clear saucepan.
6. Season with salt and pepper to taste.