Seeking information about: Oven-Baked Chicken Thighs

Has anyone thickened up the drippings with cornstarch or anything to make more of a gravy-type sauce? The drippings were described as a gravy in the recipe, but to me it all just looked like drippings with a lot of spices, so we didn't spoon it over the chicken.

What recipe # please???

Hi, and welcome to Recipezaar! It's very nice to meet you.

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Add a 1/2 cup white wine and deglaze the pan. Cook down to half. Add 1-2 cups chicken broth. Stir in a slurry of cornstarch to thicken. Stir in some fresh parsley before serving........

Ditto Love to Eat. You can add white wine, which to me is best, depending on seasoning, a little sherry or even marsala, but I love white. You can also add mushrooms, shallots, all good, some broth as LTE mentioned and many times I add a little butter and just thicken with a slurry like said. A very basic gravy. Now you can add some cream to it. To the white wine rather than broth you can add some orange marmalade or apple jelly which is great and can be used to make a gravy too. sometimes I will add white wine, a little apple cider, a little broth and a spoon of apple jelly. It thicken naturally, some fresh thyme and a great sauce.

Love to Eat and Sarsota........have you made that sauce with this particular recipe? I was originally thinking about just the white wine and cornstarch with all those yummy spices.............just curious. Thanks!

I usually cook the chicken first in a little oil, (coated with salt/pepper), then most often remove and add the veggie what ever you are adding in, squash, asparagus etc. asparagus cut in 1" pieces will go fast as will the squash, tomatoes I never add to the end and usually don't add tomatoes, but personal taste., mushrooms are good and onions too. They won't take long, after a few minutes 3-4 and slightly soft, deglaze with white wine (usually about 1/2) cup. Add the chicken back and some broth usually 1/2 - 1 cup, depending on how much veggies. You could add the shrimp in at this point if you wanted to reheat and add fresh herbs.

And yes, a slurry of just a little corn starch and water or some broth or wine would work then. Not too much probably 1 tablespoon of starch I would think would be fine. You will have to sort of wing it depending on how much veggie, chicken, shrimp you use. but if yo don't have enough liquid, a little more broth will work fine. the thickening starch should be plenty to thicken that. Just add a little at a time to get it to the consistency you like.

One thing I love to the white wine mix is 1 tablespoon of brandy too, just makes a great flavor, but definitely not necessary. Just something I like.

I hope that helps.

Hi again Sarasota,

I am wondering if you are referring to a different recipe. The one I made has a spicy rub, and doesn't call for any shrimp. It is served with rice or couscous.............I served couscous with it last night. I served a steamed veggie with it too.

We don't know the recipe you are referring to as it was never mentioned. When you link here directly from a recipe it doesn't tell us which one.....

What Sarasota and I were mentioning is a basic sauce/gravy method to use with drippings from nearly anytype of meat you may cook. By adding wine, stock, herbs, mushrooms etc and then thickening you will have a flavorful sauce that has some of the flavors of the meat you have cooked because of either the drippings or spices left in the pan.

I have to credit Sarasota with the idea as I had never done it before I read it in one of her recipes. Now I crave the stuff!!

I'm so sorry, second time today. My laptop has been freezing and I send a recipe and go on to something else and then my paste goes on the next. It is my problem NOT Zaar.

Sorry, I got my main computer back today. which is great. Sorry for the confusion. Just disregard my crazy recipe, I had other problems with emails too

I'm so sorry Recipezaar Groupie................I JUST noticed your question! I was asking about thickening up the drippings with wine/broth/cornstarch for
Oven-Baked Chicken Thighs

it's quite easy, put the juices in a clear jug, let the fat come to the top and remove so all you have is the jucies. Add a table spoon of cornflower to a cup of water and stir until desolved, then return the jucies to the pan and gently heat whilst slowly adding the cornflower and water to the consistancy of gravy you require? Salt and pepper to taste and or a stock cube. As the mixture heats up, the stock will thicken, too thick then add more water etc. Let the gravy now cook out for 5 minutes before serving.

This is very basic, so for more taste add more ingrediants: soy sauce, tomato puree, french mustard, wine etc, etc, dependent on what taste you are trying to achieve.

mike