Gordon Ramsay Chicken Gravy Recipe

This rich, savory gordon ramsay chicken gravy recipe is made with roasted chicken wings, fresh thyme, and white wine, ready in 55 minutes. The deep golden brown sauce bubbles away in the roasting pan as it thickens to coat the back of a spoon. I always make this alongside my Sunday roast for an incredible flavor boost.

What I Learned Making This

I used to rely on instant granules for my roast dinners until trying this traditional method. I learned that roasting the raw wings first creates an incredible depth of flavor you just cannot get otherwise.

The biggest surprise was how much the tomato purée adds to the final color and taste. It removes the need for artificial browning liquids and keeps the sauce tasting rich and fresh.

Gordon Ramsay Chicken Gravy Ingredients

• 500g raw chicken wings (chopped)
• 1 large onion (roughly chopped)
• 2 carrots (roughly chopped)
• 2 stalks celery (chopped)
• 3 cloves garlic (crushed)
• 2 sprigs fresh thyme
• 1 tbsp tomato purée
• 100ml dry white wine
• 1 tbsp plain flour
• 800ml quality chicken stock
• 1 tbsp olive oil

How To Make gordon ramsay chicken gravy recipe

1. Roast the Wings: Heat olive oil in a large pan over medium-high heat. Add the chopped chicken wings and fry for 10 minutes until deeply browned all over.
2. Add the Veg: Toss the chopped onion, carrots, celery, garlic, and thyme into the pan. Cook for another 5 minutes until the vegetables soften and gain some color.
3. Stir in Paste and Flour: Stir in the tomato purée and plain flour. Cook for 2 minutes to cook out the raw flour taste and darken the paste.
4. Deglaze the Pan: Pour in the white wine, scraping up all the sticky bits from the bottom of the pan. Let it bubble until reduced by half.
5. Simmer and Reduce: Pour in the chicken stock and bring to a boil. Lower the heat and let it simmer gently for 25 to 30 minutes until thickened.
6. Strain and Serve: Pour the gravy through a fine mesh sieve into a warm jug, pressing the solids to extract all the flavor. Serve immediately.

Recipe Tips

• Brown the wings deeply: Do not rush the initial searing stage. The dark caramelization on the meat provides the main flavor base.
• Scrape the pan: Those dark bits stuck to the bottom are pure flavor. The wine helps release them easily.
• Mash the vegetables: When straining the final sauce, press down hard on the soft vegetables and wings to squeeze out every drop of flavor.

What To Serve With Chicken Gravy

Pour this rich sauce over a whole roasted chicken and creamy mashed potatoes. It also works beautifully poured across classic Yorkshire puddings and seasonal roasted vegetables.

How To Store

Keep leftover gravy in an airtight container in the fridge for up to 3 days. It freezes exceptionally well in a sealed container for up to 3 months. Thaw overnight and reheat gently on the stove.

FAQs

Can I make this ahead of time?

Yes, you can make the entire gravy a day in advance. Store it in the fridge and simply reheat it in a saucepan before serving.

Can I use leftover chicken bones instead of raw wings?

Leftover cooked bones work, but raw wings release more collagen and flavor when browned from scratch.

What if my gravy is too thin?

If it is too thin after simmering, mix a teaspoon of cornstarch with cold water and whisk it into the bubbling gravy until it thickens.

Can I skip the wine?

Absolutely. You can substitute the white wine with a splash of apple cider vinegar or just use a bit of extra chicken stock to deglaze the pan.

Nutrition

• Calories: 95 kcal
• Total Fat: 6 g
• Saturated Fat: 1.5 g
• Cholesterol: 15 mg
• Sodium: 320 mg
• Total Carbohydrate: 4 g
• Protein: 5 g

Try More Recipes:

gordon ramsay chicken gravy recipe

Recipe by Sophie Lane

Servings

6

servings

Prep time

10

minutes

Cooking time

45

minutes

Total time

55

minutes

This gordon ramsay chicken gravy recipe creates a rich, silky sauce using roasted chicken wings, fresh thyme, and white wine, ready in 55 minutes. Prepare this deeply comforting homemade classic to pour over your next Sunday roast dinner.

Ingredients

• 500g raw chicken wings (chopped)

• 1 large onion (roughly chopped)

• 2 carrots (roughly chopped)

• 2 stalks celery (chopped)

• 3 cloves garlic (crushed)

• 2 sprigs fresh thyme

• 1 tbsp tomato purée

• 100ml dry white wine

• 1 tbsp plain flour

• 800ml quality chicken stock

• 1 tbsp olive oil

Directions

• 1. Roast the Wings: Heat olive oil in a large pan over medium-high heat. Add the chopped chicken wings and fry for 10 minutes until deeply browned all over.
• 2. Add the Veg: Toss the chopped onion, carrots, celery, garlic, and thyme into the pan. Cook for another 5 minutes until the vegetables soften and gain some color.
• 3. Stir in Paste and Flour: Stir in the tomato purée and plain flour. Cook for 2 minutes to cook out the raw flour taste and darken the paste.
• 4. Deglaze the Pan: Pour in the white wine, scraping up all the sticky bits from the bottom of the pan. Let it bubble until reduced by half.
• 5. Simmer and Reduce: Pour in the chicken stock and bring to a boil. Lower the heat and let it simmer gently for 25 to 30 minutes until thickened.
• 6. Strain and Serve: Pour the gravy through a fine mesh sieve into a warm jug, pressing the solids to extract all the flavor. Serve immediately.