Provided by Peter Nichols
Categories dinner, casseroles, main course
Time 1h
Yield Four servings
Number Of Ingredients 9
Steps:
- Remove the skin and fat from the chicken thighs. Place them in a saucepan, cover with 6 cups of water and season with salt and pepper. Simmer for 45 minutes. Remove and let cool; reserve the broth.
- Remove the meat from the bones and set aside. In a frying pan, heat the oil over medium heat. Add the onion and mushrooms and saute for 5 minutes or until the mushrooms are cooked and the onion wilted. Set aside.
- In a saucepan, melt the butter over medium-high heat. Add the flour and stir well. Slowly whisk in 2 to 3 cups of the reserved broth to make a thin roux. Season with the thyme, lime juice, salt and pepper.
- Add the chicken, onion and mushrooms to the sauce and reheat slowly. Adjust the seasonings and serve.
Nutrition Facts : @context http, Calories 524, UnsaturatedFat 24 grams, Carbohydrate 17 grams, Fat 38 grams, Fiber 6 grams, Protein 28 grams, SaturatedFat 11 grams, Sodium 895 milligrams, Sugar 3 grams, TransFat 0 grams
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Check it out »#60-minutes-or-less #time-to-make #course #main-ingredient #cuisine #preparation #main-dish #poultry #asian #chicken #meat
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