Spicey Brown Sauce

Sometimes all a good piece of chicken needs is a proper sauce.

This one starts with store-bought brown sauce (think HP Sauce or similar) and elevates it with chopped onion, fresh parsley, crushed tarragon, thyme, and a shot of vinegar for tang.

A quick 10-minute simmer melds everything together into a rich, herbaceous sauce that clings to roasted chicken, pork chops, or mashed potatoes.

It’s the kind of back-pocket recipe every home cook should have ready.

Kitchen Tips

• Chop the onion finely so it softens completely during the short simmer and blends into the sauce.
• Crush the dried herbs between your fingers before adding them. This releases their essential oils and boosts the flavor.
• Strain the sauce through a fine mesh sieve if you prefer a smooth, glossy finish without herb bits.