Classic Brown Gravy

~ Shawn

Image coming soon.

Rich Brown Gravy with Mushrooms and Fresh Herbs

Prep Time: 10 min Cook Time: 1 hr 50 min Total Time: 2 hr

Ingredients

  • 1 lb chicken thighs or wings
  • 4 Tbsp extra virgin olive oil
  • 2 entire heads of garlic, cut in half crosswise
  • 2 large shallots, peeled, halved
  • 1 four inch piece of ginger, thickly sliced
  • 1 large handful of crimini, shiitake, or white button mushrooms, cut into large pieces
  • 2 tsp black peppercorns, lightly crushed
  • 6 Tbsp flour
  • 4 Tbsp butter
  • 1/2 cup dry white wine
  • 1 bunch parsley
  • 6 cups chicken stock
  • 2 tsp of sherry vinegar or red wine vinegar
  • sea salt
  • freshly ground pepper

Directions

  1. Preheat oven to 450 F (220 C)
  2. Combine the 1 lb chicken with the 2 heads of garlic, 2 shallots, 4 inches of ginger, mushrooms, and the 2 tsp of peppercorns with the 4 Tbsp of olive oil in a large baking dish. Roast uncovered, tossing occasionally, for 45 minutes.
  3. Meanwhile, mash together the 6 Tbsp of flour and the 4 Tbsp of butter in a small bowl with your fingers until homogeneous. Set the beurre manie aside.
  4. Remove the baking dish from the oven. Add the contents and drippings to a large dutch oven on the stove-top over medium-high heat. Add the 1/2 cup white wine and cook, stirring and scraping up any browned bits with a wooden spoon until wine is almost completely reduced, about 2 minutes.
  5. Add the bunch of parsley and 6 cups of chicken stock. Bring to a low simmer over medium-high heat. Reduce heat and simmer gently, skimming fat from the surface occasionally. Continue to stir occasionally until liquid is flavorful, mahogany in color, and reduced by about one third, which takes about 45 minutes.
  6. Remove the chicken, set aside. Pour mixture through a fine strainer into a large measuring glass; discard the solids.
  7. Rinse out the pot and pour the sauce liquid back in. Bring to a simmer over medium heat.
  8. Whisking constantly, add reserved beurre manie and whisk until completely incorporated. Simmer, whisking often and skimming any foam from surface, until gravy is thick enough to coat a spoon, 6-8 minutes.
  9. Remove from heat and whisk in the 2 tsp of vinegar. Taste gravy and season with salt and pepper if desired.

Source

https://www.bonappetit.com/recipe/why-is-it-so-good-gravy