Easy Chicken Pan Sauce
Rated 5 stars by 1 users
Servings
4
We collaborated with Chef Elise Smith of Coppedge Kitchen for this fantastic chicken pan sauce. If you’re looking for the perfect touch to elevate chicken thighs or chicken breast, roasted veggies, or even potatoes, this is it. And the best part is that it’s so, so easy. Use drippings from your cooked chicken, or start from scratch with our duck fat instead.
Author:Alysa Seeland
Ingredients
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1 Tbsp reserved chicken fat or FOND’s Duck Fat
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4 garlic cloves, minced
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1 cup dry white wine (like pinot grigio)
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1/2 cup FOND’s Chicken Demi-Glace
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1/2 cup FOND’s chicken bone broth (we like Lemon & Garlic, Butternut & Rosemary, or Turmeric & Black Pepper, but most flavors will do!)
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1 Tbsp fresh chives, minced
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1 Tbsp fresh parsley, minced + more for garnish
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2 Tbsp heavy cream
Directions
Heat the reserved fat on medium heat.
Add the garlic and sauté for 1 minute.
Add the white wine and simmer until reduced by half, about 3 minutes, scraping up any brown bits as you go.
Add the demi-glace and bone broth and simmer until reduced by half, about 6 minutes. Add the chives, parsley and heavy cream and give a good stir.
Stir and simmer the sauce for 1 minute or until it reaches your desired consistency.
