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.
As others have pointed out, Kitchen Bouquet works great for adding color. But if you don't have any on hand and really need to darken a sauce or gravy (or jus), put a little cane sugar in an old tablespoon (or any large kitchen spoon) and hold it over high heat until it carmelizes. Plunge it into whatever you want to color. It's a trick that has been in my family for generations. Practice will help you learn how dark to get the sugar without it taking on a bitter taste. The small amount needed does not sweeten the jus or gravy, and it can give a lovely rich mahogany color.
Edit footnote: Sometimes it's pretty difficult getting the burnt sugar out of the spoon, no matter how much you soak it, so I keep a dedicated spoon just for gravies.