Yield: Yields about 1-1/2 cups.
Use the pan drippings from roast chicken to make a tasty pan sauce that elevates the finished dish to something truly special.
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A fruity, slightly sweet white wine would be delicious. Try the Pine Ridge Chenin Blanc Viognier from California or the Chateau Ste. Michelle “Eroica” Riesling from Washington State.
This is fabulous. I like the recipe so well that I prepared this for friends' 50th anniversary party that I volunteered to cater. We served 16 people and everyone loved it. To make it easy, we made the sauce ahead and bought prepared roasted chickens from the grocery. We served baked sweet potatoes an addition which went very nicely with the aromatic sauce as well. I make this at least once a month and sometimes use pork tenderloin instead of chicken. Yummy!!
Pete welcomes us to Virginia on this episode of Moveable Feast, where we meet skilled oystermen Ryan & Travis Croxton, as well as chef Dylan Fultineer. Dylan brings Pete to…View all Moveable Feast recipes and video extras
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