Gravy doesn't really become anything until you have some fond to work with.
Classic white gravy, a la my semi-Okie grandparents, is:
- bacon grease (couple-three Tbsps)
- Enough flour that your roux becomes roux and no more; add slowly
- enough milk that your roux becomes gravy and no more; add slowly
- salt and pepper to taste
If instead you'd rather pan-roast the chicken, you can pour off most of the chicken fat, add some butter instead of bacon grease, and instead of milk add champagne. That is tasty gravy.