Red Roux

Brown Sauce is a highly important sauce and is the basis for all the great sauces that you may know of, including the very popular demi-glace. Using Red Roux for a brown sauce elevates the mildly-spicy Creole flavor of Red Roux, but embodies the richness that a brown sauce demands. It can also be used with other meats as well.

Season the chicken with salt and pepper. Dredge chicken in flour and fry, place in a large fry pan over medium heat until browned. Brown (6 minutes on each side) chicken and set to the side. In the same pan, deglaze with white or red wine, add minced onion, soften 2-3 minutes. Add salt/pepper and  ½ ounce of Red Roux. Be careful, never let the roux burn. Stir roux until it softens and starts to melt. Add ½ Cup stock while slowly stirring (This is when I prefer using a whisk until the “sauce” starts to thicken slightly and ensure there are not lumps) and reduce the mixture.  If you want it thicker, boil until it reaches your desired thickness or if it is too thick, add more stock (about ½ Cup). I prefer to make mine thick as the chicken will give off more liquid as it cooks in the oven. Place chicken back in pan and place in 350 degree oven for 5 -10 minutes. Take out of the oven, add scallions or parsley and serve with vegetables and rice.

 

Brown Sauce with Chicken 

3-4 Boneless, skinless chicken breasts or thighs (trimmed to serving size-4-6 oz)
- S/P TT (Salt and Pepper to Taste)
- ½  Onion, chopped
- 1 Glass red or white wine
½ oz Red Roux (regular or gluten-free/)
- ½ to 1 Cup Chicken stock
- S/P TT (Salt and Pepper to Taste)
- 3-4 T Scallions, chopped(green part only) or Italian parsley, chopped
-

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