Ingredients
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
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1.5mm copper — ultimate thermal responsiveness for delicate sauces
Professional copper saucepan — ultimate thermal control for sauces
Wide, deep, two-handled — braising, fond, large-batch sears
Conical fine-mesh — silken consommés, fruit coulis, custards
Definitive sauce reference — classical French plus global sauces
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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.