Thyme-sherry gravy

description:

Gravy used for poultry, namely roast chicken and Thanksgiving dinner. This recipe only makes 3/4 cup of gravy.

ingredients:

1 medium shallot, minced (about 3 Tbsp)
2 medium garlic gloves, minced or pressed (about 2 tsp)
2/3 tsp dried thyme leaves (or 2 tsp fresh thyme)
1 cup low-sodium chicken broth
2 tsp dijon mustard
2 Tbsp unsalted butter
2 tsp sherry vinegar
Ground black pepper

instructions:

1) While the chicken rests, remove all but 1 Tbsp of fat from the now-empty skillet, leaving any browned bits and juices in the skillet.

2) Place the skillet over medium-high heat, add the shallot, garlic, and thyme, and cook until softened, about 2 minutes.

3) Stir in the chicken broth and mustard, scraping the skillet bottom with a wooden spoon to loosen the browned bits.

4) Cook until reduced to 3/4 cup, about 3 minutes. Off the heat, whisk in the butter and vinegar.

5) Season with pepper to taste. Cover and keep warm.

source:

ATK book