Simple Pan Gravy

2 Tbsp. unsalted butter (1/4 stick)
3 medium shallots, coarsely chopped (about 3/4 cup)
2 Tbsp flour
1/2 cup Marsala wine (or other dry-white wine)
2 cups chicken broth, low-sodium
1/4 cup half & half or heavy cream


Heat butter in a medium frying pan over medium heat. When butter foams, add shallots and season well with salt and freshly ground black pepper. Stir to coat in butter and cook until golden brown, about 2 minutes. (If you have roasted a turkey and can use the same pan to make the gravy, do it! Just skim off all the fat you can, empty pan into a bowl, and make the recipe as is, adding the turkey drippings with the broth. If there is a lot of drippings, cut back on the broth.

Sprinkle flour into the pan and cook until golden brown, about 1 minute. Increase heat to medium high, add Marsala, and scrape up any browned bits on the bottom of the pan. Cook until the alcohol smell has dissipated and the wine is slightly reduced, about 2 minutes.

Whisk in broth (and pan drippings) and cream, and bring to a simmer. Cook until slightly reduced and thick enough to coat the back of a spoon, about 3 minutes. Taste and adjust seasoning as desired.

Orange Cranberry Chutney

3 cups fresh whole cranberries
1/2 cup sugar
2 tablespoons finely grated orange zest
1/2 cup water

Combine all ingredients in a saucepan and bring to a simmer over medium-low heat. Simmer, stirring occasionally, until cranberries pop, about 5 minutes. Let cool and serve. This may be made ahead and refrigerated, covered, for up to 1 week before serving.Makes 2 cups.