Name: How to cook the best festive sticky port gravy
Ingredients: 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

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
Roast for 40 mins until just on the right side of burnt
Mix soy, honey and tomato purée and add to tin. Covering everything well. Bake for 10 mins.
Remove from oven and give a stir
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
Add stock and herbs and bring to boil
Simmer for 10 minutes
Turn off heat and use potato masher to mash everything- extracting as much flavour as possible
Pass ingredients through a sieve over a saucepan
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

How to cook the best festive sticky port gravy

Cook the Best Festive Sticky Port Gravy