| Level: | Easy |
| Total: | 55 min |
| Prep: | 10 min |
| Cook: | 45 min |
| Yield: | approx 1 cup |
Ingredients
- 6 chicken wings
- 1 large onion, quartered
- 3 medium carrots, roughly chopped
- 2 stalks celery, roughly chopped
- 5 sprigs thyme
- 1 head garlic, cut in 1/2
- Kosher salt and freshly ground black pepper
- Extra-virgin olive oil
- 1/4 cup dry white wine
- 2 cups low-sodium chicken broth
- 2 tablespoons cold unsalted butter, cut into cubes
Instructions
- Preheat oven to 350 degrees F. In a roasting pan add chicken wings, vegetables, thyme and garlic. Season well with salt and pepper and drizzle with olive oil. Roast for 30 minutes until the wings are nice and brown.
- Remove from the oven and set over medium-high heat on the stove top. Add white wine to deglaze and scrape the brown bits off the bottom of the pan using a wooden spoon. Add the chicken stock and continue to simmer for 5 minutes to reduce the liquid until about 1 cup remains. Remove from heat and strain through a china cap, pushing some of the vegetable pulp through the strainer with the back of a ladle – this will help thicken the jus slightly. Add the cold butter cubes to the jus and swirl until it melts. Season again with salt and pepper.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 168 |
| Total Fat | 11 g |
| Saturated Fat | 4 g |
| Carbohydrates | 11 g |
| Dietary Fiber | 2 g |
| Sugar | 3 g |
| Protein | 7 g |
| Cholesterol | 38 mg |
| Sodium | 471 mg |
Reviews
Great customer service best chicken on the west side
Disappointing, overpowered by garlic and thyme no real chicken flavour coming through unless i needed a better broth? Seemed 30mins not enough for onion and garlic to sweeten?
Forgettable unless i made it wrong.
My family and I loved this sauce. I had to turn up the heat to 450F to get the wings and veggies to brown. I also mashed some carrots, onions, and celery for the Jus. Simply amazing. This is basically the same method I use to make stock. I brown the leftover chicken bones from other meals for about 2 hours, add water and simmer for 4 hours. Strain it and you have a fantastic stock. This sauce was made as an accompaniment for the Chicken Cordon Bleu, and roasted veggies. It was a huge hit – my wife and 5 kids devoured it. Thanks Tyler and fellow reviewers.
I took the advice of other reviewers and browned the wings in a skillet before putting in the oven. Worked out great and oh my gosh, the flavor and the smell. A great addition to the hash and chicken dishes. Highly recommend this recipe!
Agree with other reviewers – 1) he browned the chicken on the stove before roasting. 2) use a higher temperature (most “roasting” is done at 400′ or so, otherwise it’s just baking). 3) If you roast at the stated temperature, it will take longer than recipe states. However, flavor is fantastic! I would give the recipe 5 stars if Food Network updates it and also gives suggestions for making use of the incredibly flavorful vegies (puree for with the roasted chicken or cordon bleu, soup, stew, etc) and the roasted chicken (soup, stew, salad, sandwiches, second chicken/jus meal, etc)…
Made this tonight with Tyler’s Chicken Cordon Bleu and it is amazing! Very tasty sauce I can see using with other chicken dishes or even in addition to soup. I put all the veggies in a chopper and pureed them so made the sauce thick and veggie tasting. I browned the wings in olive oil prior to putting in oven to roast. The meat from the wings I used to make chicken salad for lunch tomorrow. The chicken has a great taste!
I couldn’t see spending 2.69 for wings when thighs were only .99, so that’s what I used. It smelled too good to wait for the end, so we ended up eating roasted thighs, carrots, cellery, etc and threw the bones (with some meat on the bones) and half of the vedgies into the pot for the jus. I can only imagine what that will taste like with the cordon bleu tomorrow. Too good, I’m thinking…
This sauce had amazing flavor. I agree, the chicken wings did need a higher temp and a little longer cooking time but other than that it was incredible along with the chicken cordon bleu.
I just rewatched the show and he browned the wings in the roasting pan on the stove before putting them in the oven. That probably will help. I am making this for dinner tonight so we will see!!
I cutup a whole chicken and saved the legs and breast for another recipe. I roasted the wings, back and gibblets (minus the liver) with the veggies. After 30 minutes I added the wine and broth to the roasting pan to deglaze. Then I put it back into the oven for another 30 minutes.