How to Thicken the Sauce for Chicken in a Pot

When you serve the classic French dish known in English as "Chicken in a Pot," you must accompany it with a complementing sauce. Should your sauce come out thin, you don't have to throw it away and start from scratch. You can thicken the sauce easily.

Difficulty: Easy

Instructions

Things You'll Need:

• Small pot
• Ladle
• Sifter
• Flour
• Fork
• Range top

1. Ladle the excess juices from your stock pot into a smaller pot. The basis from your sauce is the wonderful juices left from cooking the chicken. This will provide all the herbs, spices, fat and flavor that you need.

2. Place the small pot over a medium-high flame and bring the sauce to boil.

3. Sift flour through the sifter and into your sauce as it cooks. This little trick will prevent lumps in your gravy while thickening it.

4. Whip the sauce with a fork to further break up any lumps. Wear oven mitts in case the fork gets hot.

5. Allow the sauce to boil for 2 minutes. Keep an eye on the sauce, as you don't want it to burn. The sauce should thicken. Once it has reached the consistency you are looking for, you are finished.

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