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Ingredients
6 chicken thighs, about 5 ounces each
Salt and freshly ground pepper to taste
2 tablespoons vegetable oil
1 medium onion, thinly sliced
1 pound shiitake or wild mushrooms, sliced
2 tablespoons unsalted butter
3 tablespoons flour
1 tablespoons fresh thyme
Juice of ½ lime
Nutritional analysis per serving (4 servings)
17 grams carbs; 224 milligrams cholesterol; 657 calories; 21 grams monosaturated fat; 9 grams polyunsaturated fat; 14 grams saturated fat; 49 grams fat; 6 grams fiber; 944 milligrams sodium; 38 grams protein; 3 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
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.
- Step 2
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.
- Step 3
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.
- Step 4
Add the chicken, onion and mushrooms to the sauce and reheat slowly. Adjust the seasonings and serve.
Private Notes