Drain your chicken into the roasting dish until the dripping stops

Put the roasting dish on the hob on a medium heat. Whisk, making sure you get up everything that has stuck to the pan. Add the red wine and allow to bubble.

Cook for a few minutes and then add the chicken stock. Keep bubbling for a couple more minutes.

Sieve over the flour and whisk well.

Once thick and smooth, strain into your gravy boat. (You can add more flour or water as necessary to achieve the right consistency.) Serve hot and enjoy!