Autumn Harvest Chicken Marinade and Gravy Base

… Infusing the Flavors of Fall into Your Poultry Recipes!

It is so easy to boost the flavors of your meats before you cook them simply by letting them bathe in a marinade for a few minutes up to a few hours. Marinades can create a flavor profile for your meal, and they can help to tenderize the meat for a melt-in-your-mouth texture.

This combination of herbs, spices, oil, and port bring the flavors of autumn fully front – a perfect palate pleaser for Thanksgiving and throughout the holiday season. I like to use this on boneless, skinless chicken breasts, but if you prepare a larger batch, I could see easily using this as a marinade for a turkey, or turkey breast, by simply basting the meat periodically (no need to make enough to submerge the entire turkey in it).

Once the meat has marinated the desired length of time, the juices can be strained into a small sauce pan and used as a gravy base. Add some chicken broth and a slurry of 1 Tablespoon arrowroot flour/starch and 2 Tablespoons water or broth, and whisk into the broth base. Simmer until thickened to your liking, then adjust to taste with salt and pepper. Voila, your chicken and the gravy have benefitted from the simple process of marinating. Enjoy!

Autumn Harvest Chicken Marinade and Gravy Base

Prep time: 10 minutes

Bathing time: 20 minutes to a couple of hours

Ingredients:

1 1/2 pounds boneless, skinless chicken breasts – washed and trimmed of fat

1/2 cup tawny port

1/4 cup extra-virgin olive oil

2 bay leaves

1/2 teaspoon dried rosemary

1/2 teaspoon rubbed dried sage

1/4 teaspoon ground thyme

1/4 teaspoon ground marjoram

1/4 teaspoon black pepper

1/4 teaspoon dill weed

1/8 teaspoon ground nutmeg

1/8 teaspoon parsley flakes

1/8 teaspoon onion powder

1/8 teaspoon celery salt

Directions:

Place chicken breasts in a 9×13-inch baking pan. Combine port, oil, and all herbs and spices in a bowl. Whisk to blend. Pour marinade over chicken breasts, turn breasts once to coat both sides, then cover with plastic wrap and let stand for desired marinating time. If marinating for more than 30 minutes, place chicken in dish in the fridge. When ready to cook, proceed with your recipe, and refer to intro above for using marinade as a gravy base.

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Other recipes you might enjoy:

Herb-y Baked Chicken with Roasted Veggies

Roasted Turkey Bathed in Apricot Cherry Amaretto Glaze