Some like to add additional bits of meat and skin to the gravy like the tips of chicken or skins.
A bit of blending will do some good to the texture of our chicken gravy, especially if we have additional meat in it.
Remove the chicken parts and pour water into the roasting dish to loosen up all the stuck down bits of flavor.
In a skillet, bring wine to boil, reduce heat then simmer away about half of its volume. Alcohol can never be cooked away completely so skip this step if alcohol is unwanted. Check out: Cooking with Alcohol
Pour the chicken drippings into the skillet.
Mix in about half of the water that was used to loosen up the bits in the baking tray. Bring it to boil.
While the gravy is warming up to temperature, mix flour with some of the remaining water until lump free.
Whisk the flour/water mixture into the gravy. Bring it to boil.
For thinner sauce, add more water. For a thicker dense gravy, simmer away some of the liquid. Mind that gravy will thicken up as it cools and each reheating will require additional amount of water.