Country Style, Chicken Gravy

Country Style, Chicken Gravy, Picture
1. Slice the onion lengthwise, and place in a pot over medium / high heat.

2. Slice the garlic while the onion is cooking. When the onion is about 1/2 done, add the garlic.

3. Add the blacken, stir up it up well, and cook another minute or 2.

4. Make the Roux:
Add the 1/2 cup of vegetable oil, and then the flour. When adding the flour, I put in about 1/3, stir it in, then another 1/3, then another. If the Roux has gotten too thick, just add a little more oil. Let this cook about 5 minutes so that the raw taste of the flour cooks out. When the Roux just begins to color, it's time to add the liquid.

5. Add the wine, stir it in, then add 2 cups of the broth. The gravy is probably too thick, so add just enough milk to get it to a fairly thick "gravy" consistency. Taste for salt, pepper, and blacken and cook over low heat for 15 minutes. You'll probably find that the gravy will thicken up a bit more while it's cooking. Just add a little more milk to thin it down a little, and taste again for salt, pepper, and blacken.

6. This sauce goes real well with any type of chicken, or chicken fried anything like Chicken Fried Pork Loin.



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