Sweet Porter Gravy

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Sweet Porter Gravy

Sweet Porter Gravy


  • 8 fl oz crème fraîche or sour cream
  • Salt and freshly cracked black pepper to taste
  • 1 bay leaf
  • 1/2 tsp dried thyme
  • 2 tsp dark molasses
  • 8 fl oz Porter
  • 1 qt chicken broth
  • 8 oz dried chestnuts or 2 pounds fresh


  • To make the gravy: Soak the dried chestnuts overnight in cold water. The next day, drain the chestnuts and wash thoroughly.

    In a medium-sized pot, bring the broth, stout, and molasses to a boil and add the chestnuts, thyme, bay leaf, and a pinch of salt and pepper.

    Reduce the heat to a simmer and cook, uncovered, for 1 hour or until the chestnuts are soft. Remove the chestnuts with a slotted spoon, and set aside to be used later with the quail.

    Continue to cook the liquid at a moderate boil for an additional 30 minutes or until the volume is reduced by half.

    Add the crème fraîche or sour cream, and cook slowly for 3 to 5 minutes until the gravy begins to thicken and just coats the back of a spoon.

    Taste for salt and pepper. The gravy may be made in advance and refrigerated, covered for 2 to 3 days.

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