Good Ol' Gravy

Good Ol' Gravy


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Doesn't putting "good ol'" in front of something instantly make it sound better? This gravy is absolutely delicious. It's so good, in fact, that you can lie and say it's been a family recipe for generations. I won't tell anyone.

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Time needed

10 min preparation + 15 min cooking

Serving Size / Yield

10 servings


  • 24 oz. chicken broth (low sodium)
  • 8 oz. dry red wine
  • 1/2 Tbs. Worcestershire sauce
  • 1/3 C. flour
  • 1/3 Tbs. oregano
  • 1/3 Tbs. thyme
  • 1/3 Tbs. rosemary
  • salt, to taste
  • pepper, to taste

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This is preferably made after you've cooked chicken or another poultry in the pan you're making the gravy in, but it's okay otherwise. 

Bring the pan to medium-high heat and add the broth and wine. Whisk to combine, making sure to scrape the bottom if you've cooked something in the pan before. 

Add the flour and whisk to combine. As you continue to whisk, it should thicken. Add the herbs and continually whisk. Season with salt and pepper. 

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