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Prep Time: 10 Minutes Cook Time: 45 Minutes |
Ready In: 55 Minutes Servings: 6 |
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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 Ingredients:
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:
1. Place chicken in a large saucepan.
2. Add onion, broth, rosemary, marjoram and cloves.
3. Bring to a boil.
4. Reduce heat; cover and simmer for 45 minute to 1 hr.or until chicken is tender.
5. Remove chicken; set aside.
6. Discard cloves.
7. Smoothly combine flour and milk.
8. Stir into pan juices.
9. Cook over medium heat, stirring constantly, until mixture just comes to a boil and thickens.
10. Add lemon juice.
11. Return chicken to pan and heat through.
12. Serve with mashed potatoes.
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