Roasted Chicken Pan Sauce
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.
Equipment
- strainer
Ingredients
- Pan Drippings
- 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!!