This quick, easy gravy delivers rich flavor without any need for pan drippings. Shallots and thyme create a savory backbone, and the technique of briefly cooking the flour (before adding the stock) adds a slight toasty note. A little butter whisked in at the end enriches both the taste and the texture. Serve over roast chicken or pork, or use to perk up leftover turkey or a store-bought rotisserie chicken.
2 1/2 tablespoons olive oil
1/3 cup chopped shallots
2 teaspoons fresh thyme
2 tablespoons all-purpose flour
1 3/4 cups unsalted chicken stock
1 teaspoon black pepper
1/2 teaspoon kosher salt
1 1/2 tablespoons unsalted butter
Added sugars 0g
Calcium 1% DV
Potassium 1% DV
How to Make It
Heat 2 1/2 Tbsp. olive oil in a medium skillet over medium-high. Add chopped shallots and fresh thyme; sauté 3 minutes. Stir in all-purpose flour; cook 1 minute. Gradually stir in unsalted chicken stock, black pepper, and kosher salt; cook 4 minutes or until thickened, whisking often. Remove from heat; add unsalted butter, whisking until butter melts.
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