Make a succulent sauce that sets off the flavor of roast chicken in minutes. Thicken the gravy to your desired consistency.
This recipe goes with Roasted Chicken with Fennel and Lemon
MyRecipes SEPTEMBER 2004
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.
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