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Cider and pancetta gravy

Name: Cider and pancetta gravy recipe
Yield: 900ml
Ingredients: 4 chicken wings; 1 large carrot, chopped; 1 onion, chopped; 1 celery stalk, chopped; 60ml olive oil; 150g pancetta, cut into lardons; 4 garlic cloves, sliced; 60g plain flour; 250ml apple cider; 1l chicken stock; 1/2 bunch thyme, plus extra leaves to serve; Juice of 1/2 lemon

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900ml

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by Darren Robertson

Chef, author, tv presenter and co-owner of the Three Blue Ducks restaurants

Dec 06, 2022

This rich gravy is best served with roast turkey, pork or chicken.

4 chicken wings
1 large carrot, chopped
1 onion, chopped
1 celery stalk, chopped
1/4 cup (60ml) extra virgin olive oil
150g pancetta, cut into lardons
4 garlic cloves, sliced
1/3 cup (60g) plain flour, sifted
1 cup (250ml) cider
4 cups (1L) chicken stock
1/2 bunch thyme, plus extra leaves to serve
Juice of 1/2 lemon

Method

1.

Preheat oven to 220°C. Place chicken and vegetables in a roasting pan. Drizzle with oil. Season and toss to coat. Roast for 45 minutes or until golden. Reserve roasting pan.
2.

Heat a large saucepan over medium-high heat. Add pancetta and cook for 6 minutes or until crispy. Transfer to a plate and set aside.
3.

Add vegetable and chicken mixture, garlic and flour to the saucepan and stir to combine. Deglaze roasting pan with cider, then pour into the saucepan. Add stock and thyme to saucepan. Bring to the boil, then reduce heat to medium-low and simmer for 25 minutes until thickened.
4.

Using a large fine sieve, strain the mixture over a large jug, mashing the vegetables through the sieve to add extra flavour to the gravy. Stir in the lemon juice and most of the pancetta.
5.

Season. Serve with extra thyme and remaining pancetta.