Recipe by Lambkyns
This is true comfort food in our home. Comes from the Ontario Milk Marketing Board Cookbook...it is not dated but I believe I have been making it since the late 70's
Top Review by jVo
Very yummy. I may have goofed a little, though. I didn't have whole cloves and I decided I would use about a tsp of ground cloves. (Should be about the same, right? HA) Then I realized that I was supposed to eventually REMOVE the cloves. (Oops!) It did taste a little "clove-y" but we still enjoyed the recipe! That's how I know it's a keeper! Also, I only used a little over 1 lb of boneless breasts (not thighs-even though I prefer thighs, I only had breasts on hand) but kept the rest of the ingredients the same. That way it made lots of sauce and that's how we like it! Thanks for posting!
- 3 -4 lbs boneless skinless chicken thighs
- 1⁄2 cup onion, chopped
- 1 cup chicken broth
- 1⁄4 teaspoon rosemary, crushed
- 1⁄4 teaspoon ground marjoram
- 2 whole cloves
- 1⁄4 cup flour
- 2 cups milk
- 2 teaspoons lemon juice
Directions See How It's Made
- Place chicken in a large saucepan.
- Add onion, broth, rosemary, marjoram and cloves.
- Bring to a boil.
- Reduce heat; cover and simmer for 45 minute to 1 hr.or until chicken is tender.
- Remove chicken; set aside.
- Discard cloves.
- Smoothly combine flour and milk.
- Stir into pan juices.
- Cook over medium heat, stirring constantly, until mixture just comes to a boil and thickens.
- Add lemon juice.
- Return chicken to pan and heat through.
- Serve with mashed potatoes.