Cider and pancetta gravy

 


Cider and pancetta gravy

Ingredients (12)

4 chicken wings

1 large carrot, chopped

1 onion, chopped

1 celery stalk, chopped

1/4 cup (60ml) extra virgin olive oil

150g pancetta, cut into lardons

4 garlic cloves, sliced

1/3 cup (60g) plain flour, sifted

1 cup (250ml) cider

4 cups (1L) chicken stock

1/2 bunch thyme, plus extra leaves to serve

Juice of 1/2 lemon

The cost per serving includes staple ingredients, costs vary based on individual supermarkets and is an estimate only.

Method

1.

Preheat oven to 220°C. Place chicken and vegetables in a roasting pan. Drizzle with oil. Season and toss to coat. Roast for 45 minutes or until golden. Reserve roasting pan.

2.

Heat a large saucepan over medium-high heat. Add pancetta and cook for 6 minutes or until crispy. Transfer to a plate and set aside.

3.

Add vegetable and chicken mixture, garlic and flour to the saucepan and stir to combine. Deglaze roasting pan with cider, then pour into the saucepan. Add stock and thyme to saucepan. Bring to the boil, then reduce heat to medium-low and simmer for 25 minutes until thickened.

4.

Using a large fine sieve, strain the mixture over a large jug, mashing the vegetables through the sieve to add extra flavour to the gravy. Stir in the lemon juice and most of the pancetta.

5.

Season. Serve with extra thyme and remaining pancetta.

 

Ingredients (12)

4 chicken wings

1 large carrot, chopped

1 onion, chopped

1 celery stalk, chopped

1/4 cup (60ml) extra virgin olive oil

150g pancetta, cut into lardons

4 garlic cloves, sliced

1/3 cup (60g) plain flour, sifted

1 cup (250ml) cider

4 cups (1L) chicken stock

1/2 bunch thyme, plus extra leaves to serve

Juice of 1/2 lemon

The cost per serving includes staple ingredients, costs vary based on individual supermarkets and is an estimate only.

Method

1.

Preheat oven to 220°C. Place chicken and vegetables in a roasting pan. Drizzle with oil. Season and toss to coat. Roast for 45 minutes or until golden. Reserve roasting pan.

2.

Heat a large saucepan over medium-high heat. Add pancetta and cook for 6 minutes or until crispy. Transfer to a plate and set aside.

3.

Add vegetable and chicken mixture, garlic and flour to the saucepan and stir to combine. Deglaze roasting pan with cider, then pour into the saucepan. Add stock and thyme to saucepan. Bring to the boil, then reduce heat to medium-low and simmer for 25 minutes until thickened.

4.

Using a large fine sieve, strain the mixture over a large jug, mashing the vegetables through the sieve to add extra flavour to the gravy. Stir in the lemon juice and most of the pancetta.

5.

Season. Serve with extra thyme and remaining pancetta.

 

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