Shallot, Cognac, and Cream Gravy

Name: Shallot, Cognac, and Cream Gravy
Prep time: 5 min
Total time: 45 min
Yield: 8
Ingredients: Reserved vegetables and pan juices; 1 shallot, chopped; 1/2 c. cognac; 1/4 c. all-purpose flour; 4 c. chicken stock; 1/4 c. heavy cream; black pepper

By Marian Cooper Cairns, Dawn PerryPublished: Oct 21, 2015

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Brian Woodcock

Yields:

Prep Time:

5 mins

Total Time:

45 mins

Heavy cream makes this booze-infused gravy extra luscious.

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Ingredients

Reserved vegetables and pan juices
1 shallot, chopped
1/2 cup cognac
1/4 cup all-purpose flour
4 cups chicken stock
1/4 cup heavy cream
black pepper

Directions

1. Step 1Cook reserved vegetables, pan juices, and shallot in a large, straight-sided skillet over medium-high heat, stirring occasionally until dark brown and thickened, 14 to 16 minutes. Add cognac and simmer, stirring occasionally, until syrupy, 6 to 8 minutes.
2. Step 2Sprinkle flour in skillet and cook, stirring, 30 seconds, stir in stock and simmer, stirring occasionally, until thickened, 14 to 16 minutes. Add cream and simmer, until thickened, 3 to 4 minutes. Strain through a fine-mesh sieve. Season with pepper.

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