Love this recipe (so tasty!), but the sauce keeps breaking (all the fat separates out). What am I doing wrong?

Question

sdebrango · Answer

The ratio of flour to fat might be off, you need enough flour to absorb the fat or your gravy will break. Chicken thighs can vary as far as the amount of fat is concerned and it's possible the thighs you used were more fatty than those used in the original recipe. You can add a little more flour maybe 2 tsp to the cream and see if that helps. When I make gravy if I don't have the right ratio of flour to fat it will break. I have to make this, had forgotten about it and it sounds delicious.

Love this recipe (so tasty!), but the sauce keeps breaking (all the fat separates out). What am I doing wrong?

1 Comment

Popular on Food52

The Best Vanilla Extract Substitute Is Probably Hiding in Your Kitchen

11 Easy Dinner Recipes for When It's Been a Loooong Week

The 15 Best Pasta Salad Recipes to Make All Summer Long