Pour the pan juices into in a measuring cup. With a spoon, skim off the fat. Place the roasting pan over two burners, heat on medium heat and add the red wine. Using a wooden spoon, scrape the bottom of the pan over the heat, to loosen the charred bits, which are delicious! When the wine is reduced by half, remove the pan from the heat and strain the liquid directly into a saucepan. Add the skimmed pan juices and the chicken stock. Add the bay leaves, the thyme and salt and pepper. Simmer the gravy over medium heat and as soon as it comes to a boil whisk in the cornstarch mixture. Cook, stirring, until thick and creamy.