Herb Pan Gravy

Make a succulent sauce that sets off the flavor of roast chicken in minutes. Thicken the gravy to your desired consistency.
Makes about 1 cup


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2 tablespoons butter
2 tablespoons all-purpose flour
1 tablespoon fresh marjoram or oregano leaves, chopped
1/4 cup dry white wine
1 cup chicken broth
1/8 teaspoon sea salt
1/8 teaspoon freshly ground black pepper


Prep: 3 Minutes
Cook: 4 Minutes

1. Heat butter in a small saucepan over medium-low heat until it melts; add flour, and cook, stirring about 2 minutes or until flour turns light brown. Add marjoram, and cook, stirring constantly, 1 minute.

2. Add wine and chicken broth, and cook, stirring constantly, 1 minute. Add reserved drippings from above chicken recipe to the flour mixture, whisking constantly, until mixture begins to boil. Stir in salt and pepper. Spoon over the chicken, and serve immediately.

If the sauce gets too thick, add a little more of the pan juices or chicken broth.

Created date

January 2007