Chicken Surprise

• 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 1/2 lime

1. Remove the skin and fat from the chicken thighs.
2. Place them in a saucepan, cover with 6 cups of water and season with salt and pepper.
3. Simmer for 45 minutes.
4. Remove and let cool; reserve the broth.
5. Remove the meat from the bones and set aside.
6. In a frying pan, heat the oil over medium heat.
7. Add the onion and mushrooms and saute for 5 minutes or until the mushrooms are cooked and the onion wilted.
8. Set aside.
9. In a saucepan, melt the butter over medium-high heat.
10. Add the flour and stir well.
11. Slowly whisk in 2 to 3 cups of the reserved broth to make a thin roux.
12. Season with the thyme, lime juice, salt and pepper.
13. Add the chicken, onion and mushrooms to the sauce and reheat slowly.
14. Adjust the seasonings and serve.

chicken, salt, vegetable oil, onion, shiitake, unsalted butter, flour, thyme, lime

Taken from cooking.nytimes.com/recipes/3645 (may not work)