Ingredients
- 6 chicken wings
- 1 large onion, quartered
- 3 medium carrots, roughly chopped
- 2 stalks celery, roughly chopped
- 5 sprigs thyme
- 1 head garlic, cut in 1/2
- Kosher salt and freshly ground black pepper
- Extra-virgin olive oil
- 1/4 cup dry white wine
- 2 cups low-sodium chicken broth
- 2 tablespoons cold unsalted butter, cut into cubes
Directions
Preheat oven to 350 degrees F. In a roasting pan add chicken wings, vegetables, thyme and garlic. Season well with salt and pepper and drizzle with olive oil. Roast for 30 minutes until the wings are nice and brown.
Remove from the oven and set over medium-high heat on the stove top. Add white wine to deglaze and scrape the brown bits off the bottom of the pan using a wooden spoon. Add the chicken stock and continue to simmer for 5 minutes to reduce the liquid until about 1 cup remains. Remove from heat and strain through a china cap, pushing some of the vegetable pulp through the strainer with the back of a ladle - this will help thicken the jus slightly. Add the cold butter cubes to the jus and swirl until it melts. Season again with salt and pepper.
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By exssnelt_12878223
forgetu, 60
on March 16, 2011
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My family and I loved this sauce. I had to turn up the heat to 450F to get the wings and veggies to brown. I also mashed some carrots, onions, and celery for the Jus. Simply amazing. This is basically the same method I use to make stock. I brown the leftover chicken bones from other meals for about 2 hours, add water and simmer for 4 hours. Strain it and you have a fantastic stock. This sauce was made as an accompaniment for the Chicken Cordon Bleu, and roasted veggies. It was a huge hit - my wife and 5 kids devoured it. Thanks Tyler and fellow reviewers.
By DaphneL
Mission Viejo, CA
on August 15, 2010
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I took the advice of other reviewers and browned the wings in a skillet before putting in the oven. Worked out great and oh my gosh, the flavor and the smell. A great addition to the hash and chicken dishes. Highly recommend this recipe!
By Willow22
Woodinville, WA
on April 04, 2010
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Agree with other reviewers - 1 he browned the chicken on the stove before roasting. 2 use a higher temperature (most "roasting" is done at 400' or so, otherwise it's just baking. 3 If you roast at the stated temperature, it will take longer than recipe states. However, flavor is fantastic! I would give the recipe 5 stars if Food Network updates it and also gives suggestions for making use of the incredibly flavorful vegies (puree for with the roasted chicken or cordon bleu, soup, stew, etc and the roasted chicken (soup, stew, salad, sandwiches, second chicken/jus meal, etc...
Read all 16 reviews