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How to cook the best festive sticky port gravy

Cook the Best Festive Sticky Port Gravy

52
STEPS
INGREDIENTS
Pre-heat oven to 200 fan. Add chicken, onions, celery, garlic and carrots to heavy based roasting tin. Add oil and mix everything until well coated

Pre-heat oven to 200 fan. Add chicken, onions, celery, garlic and carrots to heavy based roasting tin. Add oil and mix everything until well coated

Roast for 40 mins until just on the right side of burnt

Roast for 40 mins until just on the right side of burnt

Mix soy, honey and tomato pur\u00e9e and add to tin. Covering everything well. Bake for 10 mins.

Mix soy, honey and tomato purée and add to tin. Covering everything well. Bake for 10 mins.

Remove from oven and give a stir

Remove from oven and give a stir

Sprinkle over flour and mushrooms (if using). Return to oven for 10 minutes

Sprinkle over flour and mushrooms (if using). Return to oven for 10 minutes

Place pan over low flame and add red wine vinegar. Sizzle briefly

Place pan over low flame and add red wine vinegar. Sizzle briefly

Add stock and herbs and bring to boil

Add stock and herbs and bring to boil

Simmer for 10 minutes

Simmer for 10 minutes

Turn off heat and use potato masher to mash everything- extracting as much flavour as possible

Turn off heat and use potato masher to mash everything- extracting as much flavour as possible

Pass ingredients through a sieve over a saucepan

Pass ingredients through a sieve over a saucepan

Get as much flavour out as possible!!

Get as much flavour out as possible!!

Simmer for 10 minutes or until glossy!! This will keep chilled for 3 days or can be frozen for upto 2 months. It’s amazing!! Enjoy 😊

  • 8.0 Chicken wings
  • 2.0 Large onions - unpealed and quartered
  • 2.0 Carrots roughly chopped
  • 2.0 Celery sticks roughly chopped
  • 1.0 Garlic bulb sliced in half
  • 1.0Tbsp Sunflower oil
  • 1.0Tbsp Clear honey
  • 2.0Tbsp Soy sauce
  • 1.0Tbsp Tomato puree
  • 50.0g Plain flour
  • Small handful of dried mushrooms (optional)
  • 1.0Tbsp Red wine vinegar
  • 150.0ml Port
  • 1/4l Chicken stock
  • 3.0 Bay leaves
  • Small bunch fresh thyme