Nothing binds a roast dinner together like a few gallons of gravy. This Christmas gravy recipe is completely worth the time and effort.
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Serves
8
Chicken Wing
White Wine
Onion
Carrot
Celery
Chicken Stock
Thyme
Rosemary
Bay Leaf
Cornflour
Sherry Vinegar
Olive Oil
Salt
Black Pepper
Serves
8
Chicken Wing
White Wine
Onion
Carrot
Celery
Chicken Stock
Thyme
Rosemary
Bay Leaf
Cornflour
Sherry Vinegar
Olive Oil
Salt
Black Pepper
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Step 1.
Heat the oven to 220°C. Chuck the chicken wings onto a tray and coat with a little olive oil. Slide into the oven for 20-25 mins until golden-brown. Whip the tray out and tip in the white wine, then return the tray to the oven for 10 mins.
Step 2.
Roughly chop the veggies into chunks and add to a large saucepan with a shot of oil. Set over a high heat and cook the veggies for 5-10 mins until caramelised.
Step 3.
Tip in the wine and chicken wings and your herbs, scraping all the flavour from the tray as you go, and add the chicken stock. Bring the mixture to a simmer then reduce the heat to low and leave it to gently simmer away for 75 mins, uncovered.
Step 4.
Strain the mixture through a sieve and discard the solids, then return the liquid to the pan and turn the heat up to medium-high. Leave it to bubble away until reduced by one third to thicken. To a small bowl, add the cornflour and an equal amount of water and mix to combine. Tip this slurry into the pan and whisk to thicken into a gravy.
Step 5.
Season with salt and pepper and a splash of sherry vinegar, if needed.
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