Creamy Chipotle Gravy

Tonights meal brought back lots of memories of my moms cooking.  By no means can I compare my mothers amazing cooking to mine but it was close enough.

Chipotle Cream Gravy
Ingredients:


1 cp pan drippings, bacon grease or vegetable oil (I USED the drippings from my crockpot chicken, see above which was 1.5 cps)
2 tablespoons flour
1 cp milk
1/2 cp heavy cream
1 tsp black pepper
1/3 cp of canned Chipotle Chiles in sauce, diced
2tsp of Cumin
1 med onion
2 garlic cloves minced
1/4cp of mushrooms, halved
2 tb cilantro, chopped
Salt to taste

Directions:
Combine fat (if your drippings are more than 1cp add more flour) with flour in a hot skillet, continuously stirring, cook on medium for a couple of minutes until a dark roux is formed. Add onions, garlic, mushrooms cumin, cilantro and chiles. If it starts to stick add a little bit of butter.
Add milk slowly to skillet, and mix with roux using either a whisk or wooden spoon (be sure and press out any lumps). Turn heat to low and continue stirring until mixture is thickened, a couple more minutes. Add pepper and salt to taste.
If gravy is too thick for your taste, you can thin it by adding either more milk or water a tablespoon at a time.

I poured it over my rice and chicken.  I will post recipe combo later.