Ingredients
Scale
- 2 tablespoons vegetable oil
- 1 pound chicken wings
- 1 cup mushrooms (cremini, shiitake, or white button), thinly sliced
- 1 medium yellow onion diced
- 3 cloves garlic, lightly crushed
- 4 sprigs thyme or rosemary (can be mixed)
- 1/2 cup dry white wine
- 5 cups chicken broth
- 2 1/2 tablespoons unsalted butter
- 3 1/2 tablespoons all-purpose flour
- 1 tablespoon (or more) soy sauce
- Kosher salt
- Freshly ground black pepper
Instructions
- Heat oil in a large saucepan over medium-high heat. Arrange chicken wings in a single layer and cook until browned all over, 3-4 minutes on each side. Transfer to a plate and set aside.
- Add mushrooms and onions to the same saucepan and cook, tossing occasionally, until mushrooms are golden and the edges of the onions begin to brown, 12-15 minutes. Add herbs and cook, stirring frequently, until fragrant, about 1 minute.
- Add wine into the saucepan and cook until mostly evaporated, scraping any brown bits from the bottom of the pan, another 4-5 minutes. Add broth and return chicken wings to the saucepan and bring to a boil. Reduce heat to a simmer and cook until 1/3 of the liquid has evaporated, about 25 minutes. Strain broth into a heat-proof bowl and discard the solids. Keep warm while making the roux.
- Melt butter in a medium saucepan over medium heat. Whisk in flour and cook until roux turns a nutty brown color, about 3 minutes. Pour in broth a little bit at a time, mixing thoroughly before adding more. Let simmer, whisking often until gravy thickens enough to coat the back of a spoon, 15 minutes.
- Stir in soy sauce, adding more if needed. Season with salt and pepper to taste.
Notes
Gravy can be made 3 days ahead. Let cool, cover, and then chill. Gravy can also be frozen and kept in the freezer for a few months. Thaw in the refrigerator and warm on the stovetop over low heat before serving.