Yields: 2 cups
2 tablespoons pure olive oil
1 medium red onion, coarsely chopped
2 cloves garlic, coarsely chopped
4 cups homemade chicken stock
3 New Mexico red chile pods, toasted
1 tablespoon unsalted butter
1 tablespoon flour
1 teaspoon finely chopped fresh thyme
2 teaspoons honey
Salt and kosher pepper
Fresh thyme sprigs, for garnish
1. Heat the oil in a medium saucepan over high heat. Add the onion and cook until soft. Add the garlic and cook for 30 seconds longer. Add the stock and chiles, bring to a boil and cook until reduced by half and the chiles are softened, 15-20 minutes. Strain the broth into a bowl.
2. Melt the butter in a small saucepan over medium heat. Whisk in the flour and cook for 1 minute. Whisk in the gravy and thyme, bring to a boil and cook until thickened to a sauce consistency; season with the honey and salt and pepper.