ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Herb Pan Gravy

Prep time 3 mins
Cook time 4 mins
Yield Makes about 1 cup
Make a succulent sauce that sets off the flavor of roast chicken in minutes. Thicken the gravy to your desired consistency.


  • 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

How to Make It

  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.

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