- aside and keep warm. Pour pan juices into another bowl; set aside.
- In the Dutch oven, melt butter over medium heat. Stir in flour until
- smooth. Gradually whisk in pan juices. Bring to a boil; cook and
- stir for 2 minutes or until thickened. Stir in the parsley, chives,
- thyme, and meat and vegetables; heat through. Yield: 4 servings.
Wine: Light-Bodied Red Wine: Enjoy this recipe with a light-bodied red wine such as Pinot Noir.