Prep 20 mins
Cook 40 mins
- 4 skinless chicken thighs
- 1 onion, minced
- 1 cup chicken broth
- 3 tablespoons dry sherry
- 1⁄2 teaspoon nutmeg
- 1 pinch cayenne pepper
- salt and pepper
- 1 tablespoon parsley, minced
- 3⁄4 cup skim milk
- 2 tablespoons flour
- Put the chicken in a non-stick frying pan.
- Cook slowly over moderate heat with no fat added until well browned.
- Drain off melted fat.
- Add the onion, broth and sherry.
- Sprinkle with seasonings.
- Cover and simmer over very low heat until nearly tender, 40 to 50 minutes.
- Uncover. Tip pan and skim fat form the liquid with a bulb-type baster.
- Continue to simmer uncovered until the liquid is reduced by half.
- Whisk milk and flour together and stir into the pan.
- Cook and stir until sauce is bubbling and thick.
Oh my gosh! This was SO good!!!!! The wine and nutmeg added the perfect light flavor to the sauce. I subbed evaporated milk for the skim, because I wanted it richer. That made the nutmeg much less intense. I also don't own any non-stick pans so we used some olive oil to cook the chicken and just drained it off afterwards. Thank you so much for an amazing intro to French food!
This recipe was very good, but I didn't care much for the nutmeg flavor. I think next time I will either just use a pinch of nutmeg or leave it out altogether. Also, I didn't have thighs, so I used chicken breasts. Thanks for the great recipe!