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. 1 cup dry purple wine, such as Cabernet Sauvignon or Merlot
2. 1/2 cup beef broth
3. 1/4 cup finely chopped shallots
4. 2 tablespoons finely chopped contemporary thyme leaves
5. 1 tablespoon sugar
6. Salt and freshly ground 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 right into a separate container.

2. Add the onion to the pan and prepare dinner over medium warmth till softened, about 5 minutes.

3. Add the flour to the pan and prepare dinner, stirring continually, for 1 minute.

4. Gradually whisk within the red wine, chicken broth, and thyme.

5. Bring to a simmer and prepare dinner until the gravy has thickened, about 5 minutes.

6. Strain the gravy via 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 constantly, till the butter has melted and the gravy is sizzling.

8. Season the gravy with salt and pepper to style.

9. Serve the gravy with the chicken.

To Make the Red Wine Reduction:

To how make chicken gravy the Red Wine Reduction:

1. In a medium saucepan over medium-high heat, deliver the pink wine to a boil.

2. Reduce heat to medium-low and simmer until the wine has decreased by half, about quarter-hour.

3. Add the chicken inventory and thyme to the saucepan and convey to a simmer.

4. Cook for 5 minutes, or till the sauce has thickened barely.

5. Strain the sauce via a fine-mesh sieve into a clean saucepan.

6. Season with salt and pepper to style.