This flavorful roasted chicken pan sauce is made with the drippings from a roasted chicken cooked with white wine, chicken both, vegetables and just a few other simple ingredients for a deliciously flavorful sauce that will take your dinner to the next level.
From the recipe collection of Tara Ippolito.
This roasted chicken pan sauce is the perfect thing to enhance your already delicious chicken dinner and take it to the next level. I promise that this recipe will change the way you eat chicken forever. Form the very first time that I made this sauce over chicken for my family they were all hooked.
It's affordable, delicious and super easy to make. Adding this easy to make sauce takes a dish thats already a family favorite and makes it just a little bit more exciting and special. This sauce will keep the chicken moist and warm, too. This recipe will make sure you never have to eat one of those again.
Roasted Chicken Recipe
The best thing about this sauce is that it can be made with any roasted chicken recipe that you'd like. Just please note that this recipe is for the sauce only and must be made with the drippings from the pan.
Ingredients
Heres what you'll need to make this delicious pan sauce. You can find the full ingredients along with measurements and instructions on the recipe card below.
- Butter
- Pan Drippings From A Roasted Chicken
- Onion
- Celery
- Garlic
- White Wine
- Chicken Broth
- Salt & Pepper
- Rosemary
- Thyme
How To Make It
Here is how to make this incredible sauce for chicken. You can find the full ingredients list along with instructions on the recipe card below.
In a large skillet, melt the butter and sauté the celery, onions and garlic for about 5 minutes. Now, stir in the flour and let that cook for an additional two minutes stirring frequently. Then, add all of the drippings from the pan that was left after roasting the chicken. Be sure to scrape everything off and get all of that good stuff in there. Stir in the white wine, chicken broth and season with salt, pepper rosemary and thyme.
NOTE: The vegetables can be kept in large pieces because they will be strained later.
After that, turn the heat up to medium high and let the liquid softly boil for about 4-5 minutes. The sauce is ready once it reduces by half. Add a little butter and stir it in. Finally, strain the sauce into a small sauce pan. Serve warm over the roasted chicken and enjoy.
NOTE: Keep the sauce pan temperature on low if you're not ready to serve it yet.
Storage
Let the sauce cool completely and place it into a food safe air tight container. It will last in the refrigerator for up to three days.
Roasted Chicken Pan Sauce Recipe
Equipment
- strainer
Ingredients
- Pan Drippings from a roasted chicken
- 2 tbs Butter (divided)
- 1 large Onion, chopped into large pieces
- 2 stalks Celery, chopped into large pieces
- 4 cloves Garlic
- 1 tbs Flour
- ¼ cup White Wine
- ½ cup Chicken Stock
- 1 tbs Thyme
- 1 tbs Rosemary
- Salt & Pepper
Instructions
- In a large skillet melt half the butter and add the celery, garlic and onion. Saute that or about 3-5 minutes.
- Stir in the flour and cook for an additional 2 minutes stirring frequently.
- Add the pan the drippings from the baking sheet or roasting pan that you roasted your chicken on, the wine and the chicken stock. Season it with salt, pepper, rosemary and thyme and raise the heat until the liquid is at a soft boil.
- Once the liquid reduces by about half ( should take about 5 minutes) add the rest of the butter and stir it in.
- Strain the sauce over a small saucepan. You can keep the sauce warm on the stove until your ready to serve it on or next to your chicken. Enjoy!!
Chicken Recipes
If you like super easy to make chicken recipes, you have to try this Chicken Divan, Crockpot Chicken & Noodles and BBQ Chicken Drumsticks.
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