Fix the color of my Jus please...
I'm making a simple Jus. OK, I pan fried some chicken thighs, and I deglaze with some Merlot. I know it's not the best pick, but it's what I got. Right now, I get a purple-ish sauce. Not too shabby. I then add my homemade white chicken stock, which is pretty opaque. At this point, the sauce is looking like an opaque, dark pink-ish color. The red merlot plus my white chicken stock yields something that looks dark pink. And no, the color doesn't improve when I reduce it. It tastes good, but who wants a pink looking sauce? Help please? Too much Merlot? Maybe Merlot is just a bad choice?
Pan fried chicken thighs will not normally produce brown bits deep enough to produce a dark sauce. Your chicken stock is white and opaque: I assume that it waas made more by boiling than slow simmering and that it contains a lot of particles from chicken meat. So, yes, your merlot would produce an opaque pink sauce. Obviously, I guess you need to use white wine for a better color than pink--and save the merlot for deglazing after red meats.
The word "jus" means the natural juices given off by roasted meats, in particular beef. To prepare a natural jus, simply skim off the fat from the juices left after cooking and bring the remaining meat stock to a boil for a minute or two.
What you have made is a sauce. Wine, stock, reduce. Sauce.
It may not be to your taste, but I might throw in a little tomato paste. I do that when I get the purplish effect from using red wine in beef stews.
Maybe what I'm suggesting will exacerbate rather than solve your issue (e.g. turn the sauce magenta :) , but at this point, might be worth a shot. Glad it tastes good :).
If you roast or dry fry some cut onions, and remove them just before they are burnt, but are very dark, then cook them in the jus, you will get a darker jus, or gravy. For an easier fix, I'd go with the Kitchen Bouuquet Browning idea.