76 chicken gravy recipes

Classic giblet gravy made the old-fashioned way: simmered chicken or turkey giblets folded into a rich pan-drippings roux thickened with their own savory broth. The from-scratch holiday gravy your bird deserves.

Thin, tangy vinegar and peanut oil basting sauce with tomato paste, mustard, and hot sauce for grilled chicken. Whisk it together in 5 minutes and brush it on while the charcoal does the work.

Chicken piccata with mushrooms, lemon, and white wine sauce. Thin-pounded chicken breasts pan-fried golden then simmered in a bright, reduced pan sauce.

Pasta with pesto and grilled chicken: linguine tossed with jarred or homemade pesto and charred chicken pieces. Quick 30-minute dinner, warm or room temperature.

A tropical spin on salsa verde with simmered tomatillos, ripe papaya, sauteed cilantro, and green onion pureed silky smooth. Low-fat, vibrant, and built for grilled chicken or seared seafood.

Sybil Carter's homemade barbecue sauce starts with bacon drippings and builds layers of tangy tomato, brown sugar sweetness, mustard bite, and hot pepper heat. Doubles easily and keeps in the fridge for weeks.

Pounded chicken thighs sear golden in butter and olive oil, then get draped in a white wine cream sauce with thyme, parsley, and capers. Bistro-style elegance in under 40 minutes.

Quick spaghetti sauce made with ground chicken or turkey, white wine, tomato sauce, and fresh vegetables. A lighter meat sauce with basil and sage, ready in 30 minutes.

Pheasant braised until tender in a Mexican-style almond red sauce, where ground almonds thicken a rich, nutty, mildly spiced sauce. A rustic game-bird dish that works just as well with chicken.

Classic French chicken fricassee from the Poitou region. Golden-browned chicken braised on a bed of caramelized onions that melt into their own sauce.

Tropical fruit salsa with diced mango, papaya, and avocado, brightened with lime, cilantro, jalapeño, and ginger. No-cook side for grilled fish, chicken, or chips.

Lemon mustard chicken breasts marinated in lemonade, coated in whole-grain mustard and pecan breadcrumbs, pan-fried in walnut oil with a cream mustard sauce.

Sweet and spicy onion glaze from just three pantry ingredients: apricot preserves, onion soup mix, and zesty dressing. A no-cook brush-on glaze for chicken, ribs, kabobs, burgers, and franks.

Florida fruit salsa with fresh mango, pineapple, peaches, dates, and hot salsa blended with cilantro and garlic. A sweet-heat condiment for grilled fish, chicken, or pork.

Madeira gravy made from turkey pan drippings, reduced Madeira wine, chicken broth, and thyme. A flour-free, intense holiday gravy that pulls depth from roasted bones.

Dry-roasted almonds and pistachios get ground into a silky cream sauce perfumed with saffron threads, coriander, and warm spices for draping over grilled meats or simmering with meatballs.