I made this to go over a cocoa-rubbed steak for Valentines Day. I can't say much about the steak recipe. I could barely taste the rub but the gravy that went over it was AMAZING. I can't say that I would do anything else other than steak for this considering its a pretty heavy gravy. So, the steak can handle it. Chicken would completely disappear in this. Meat is the way to go. Yumm.....now I am thinking about pork....hm....
4 strips bacon, diced
1 leek (white and light green parts only) finely chopped
1 tablespoon all-purpose flour
1/2 cup whiskey
3 cups chicken broth
2 bay leaves
1/2 cup heavy cream
1tablespoon unsalted butter
2 tablespoons chopped fresh parsley
Cook bacon in large skillet over medium heat, stirring until crisp, about 5 minutes. Remove to paper towels with a slotted spoon; set aside. Add the leek to the drippings and cook until soft, about 3 minutes. Add the flour and cook, about 1 minute.
Remove the skillet from the heat, add the whiskey; if the alcohol ignites, let the flames die out. Bring to a simmer and cook, stirring occasionally, until slightly thickened, about 2 minutes. Add the chicken broth and bay leaves. Bring to a boil over medium-high heat and cook until the mixture is reduced by one-quarter, about 8 minutes. Whisk in the heavy cream and simmer, stirring occasionally, until the gravy coats a spoon, about 7 minutes. Stir in the butter, reserved bacon and parsley; season with salt & pepper. Keep warm.
