DIJON GRAVY RECIPES

Steps:

• In a large bowl, mix together all of the meatball ingredients until fully combined. You can knead it with your hands or mix it in a stand mixture with a dough hook attachment. 
• Form balls with the meat mixture with your hands or a cookie scoop. Place the meatballs on a baking sheet and place in the freezer for 5-10 minutes.
• Heat some oil on a large skillet. Brown the meatballs on all sides until the meatballs are cooked through. Remove from the saucepan and set aside.
• Melt the butter on the skillet. Whisk in the flour until medium brown. Pour in the broth and simmer until thickened. Add in the milk and mustard. Simmer until thick and creamy.
• Place the meatballs in the sauce and cook until the meatballs are heated through.

Steps:

• Combine ¼ cup of flour, salt, pepper, and ¼ teaspoon of each: ginger, thyme rosemary in a shallow bowl.
• Pat your chicken thighs dry and dredge each side in the flour mixture, shaking off any excess flour.  Set aside on a plate.
• Heat olive oil and butter over medium heat in a large skillet or cast iron pan.  Once hot, add chicken thighs, (working in batches if needed to not crowd the pan).
• Cook about 5-6 minutes per side or until golden brown.  Remove and set aside.
• In the same pan, add balsamic vinegar.  Using a wooden spoon, scrape up any brown bits on the bottom of the pan.  Stir in onion and garlic and cook for 1-2 minutes until fragrant.
• Add remaining 1 tablespoon of flour.  Stir for 1 minute, then add cranberry sauce, Dijon mustard and remaining ¼ teaspoon each of ginger, thyme and rosemary.  Stir to combine (mixture will be thick).
• Slowly whisk in chicken broth.  Once combined, bring to a simmer then lower to medium-low heat. Add chicken back to pan and cook additional 2-3 minutes.
• Serve over mashed potatoes if desired.