Low Fat Blanquette Of Chicken

Directions

1. Remove and throw away skin and fat from the chicken thighs; place in a frying pan. Add in onion stuck with cloves, carrot and bouquet garni.
2. Cover with chicken broth, season and slowly bring to a boil. Turn down to a simmer and cook till tender, lid askew, for 30 min.
3. Meanwhile, saute/fry the mushrooms in the oil, season with salt and pepper, cover and cook gently till mushrooms give up all their juices. Remove the mushrooms to a plate leaving the juices in the skillet. Add in the baby onions to the skillet and cook, covered, till tender. If needed, add in 1 or possibly 2 tb of water or possibly broth while cooking. Mix together onions and mushrooms, set aside.
4. 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.
5. Bring broth to a simmer in a saucepan. Mix the evaporated lowfat milk with the cornstarch and slowly pour, stirring, into the chicken broth.
6. Stir till thickened, add in the lemon juice and rind, correct the seasoning and pour over the stew. Heat well and serve sprinkled with parsley.