Sweet Porter Gravy

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Home > Sauces - Marinades > Gravies

Sweet Porter Gravy

Yields: 16 oz

Preparation time: 1 hour 35 minutes

Ingredients:

8 oz dried chestnuts, or 2 pounds fresh
1 qt chicken broth
8 fl oz Porter
2 tsp dark molasses
1/2 tsp dried thyme
1 bay leaf
Salt and freshly cracked black pepper, to taste
8 fl oz crème fraîche, or sour cream

To make the gravy: Soak the dried chestnuts overnight in cold water. The next day, drain the chestnuts and wash thoroughly.

In a medium-sized pot, bring the broth, stout, and molasses to a boil and add the chestnuts, thyme, bay leaf, and a pinch of salt and pepper.

Reduce the heat to a simmer and cook, uncovered, for 1 hour or until the chestnuts are soft. Remove the chestnuts with a slotted spoon, and set aside to be used later with the quail.

Continue to cook the liquid at a moderate boil for an additional 30 minutes or until the volume is reduced by half.

Add the crème fraîche or sour cream, and cook slowly for 3 to 5 minutes until the gravy begins to thicken and just coats the back of a spoon.

Taste for salt and pepper. The gravy may be made in advance and refrigerated, covered for 2 to 3 days.

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