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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
pan drippings from guajillo-tamarind turkey |
about 1 cup fat-skimmed chicken broth (if needed) |
1/4 cup (1/8 lb.) butter |
3 fresh poblano chiles (8 oz. total), roasted, peeled, seeded, and chopped |
3 tablespoons all-purpose flour |
salt and fresh-ground pepper |
Directions:
1. Skim fat from pan drippings. Measure drippings and add chicken broth, if needed, to make 2 cups liquid.
2. In a 3- to 4-quart pan over medium heat, melt butter. Add chiles and stir for 1 minute. Turn heat to medium-low and whisk in flour until well combined.
3. Whisking chile mixture constantly, slowly pour dripping mixture into pan. Whisk until gravy boils and thickens, 6 to 8 minutes. If gravy is thicker than desired, add a little more broth. Season to taste with salt and pepper. Pour into a gravy boat; serve hot.
4. Nutritional analysis per 1/4 cup.
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