Rating: 3.5 stars
16 Ratings
  • 5 star values: 6
  • 4 star values: 3
  • 3 star values: 1
  • 2 star values: 3
  • 1 star values: 3
  • 16 Ratings


Credit: Mikkel Vang

Recipe Summary

30 mins
30 mins
Serves 6-8


Ingredient Checklist


Instructions Checklist
  • Strain the pan drippings into a fat separator or large measuring cup. Let stand for 10 minutes. Skim and discard the fat from the surface.

  • Place the empty roasting pan over 2 burners over medium-high heat. Add the wine and cook for 2 minutes, stirring and scraping to dissolve any bits stuck to the pan. Remove from heat and pour into the cup with the pan juices.

  • Melt the butter in a large skillet over medium heat. Sprinkle with the flour and cook, stirring constantly, until golden brown, about 5 minutes. Still stirring, slowly add the broth, then the reserved pan juices and the thyme. Bring to a boil, reduce heat, and simmer until thickened, about 10 minutes. Remove from heat. Remove and discard the thyme and stir in 1 teaspoon salt and 1/2 teaspoon pepper.

Nutrition Facts

95 calories; calories from fat 57%; fat 6g; saturated fat 4g; cholesterol 15mg; sodium 259mg; carbohydrates 7g; protein 3g.