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Cooked by: Chef / Last Modified: 3/24/2004 / Base: Poultry / Number of Servings: 6 |
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Directions: Remove and discard skin and fat from the chicken thighs; place in a frying
pan. Add onion stuck with cloves, carrot and bouquet garni. Cover with
chicken broth, season and slowly bring to a boil. Turn down to a simmer and
cook until tender, lid askew, for 30 minutes.
Meanwhile, saute the mushrooms in the oil, season with salt and pepper,
cover and cook gently until mushrooms give up all their juices. Remove the
mushrooms to a plate leaving the juices in the skillet. Add the baby onions
to the skillet and cook, covered, until tender. If needed, add 1 or 2 tb of
water or broth while cooking. Mix together onions and mushrooms, set aside.
Remove the cooked chicken thighs to a plate, strain the cooking broth into
a bowl. Return the chicken thighs to the pan and spread the onions and
mushrooms over them.
Bring broth to a simmer in a saucepan. Mix the evaporated milk with the
cornstarch and slowly pour, stirring, into the chicken broth. Stir until
thickened, add the lemon juice and rind, correct the seasoning and pour
over the stew. Heat well and serve sprinkled with parsley.
Source: San Francicso Chronicle Typed by Katherine Smith
| Ingredients:
12 Chicken Thighs Salt and Pepper
1 large Onion 1/2 lb Baby Onions, peeled
3 Cloves 1/2 c Evaporated Skim Milk
1 large Carrot, cubed 1 tb Cornstarch
1 Bouquet Garni Lemon Juice
4 Cup(s) Fat-Free Chicken Broth 1/2 ts Lemon Rind, finely grated
1/2 Pound(s) Mushrooms Parsley, chopped
1 Tablespoon(s) Oil |
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