Chicken Thighs In Cream Sauce

• 1/2 Chicken thigh
• 1 enough to cover the meat Water
• 300 ml Milk
• 1 tbsp Butter
• 1 tbsp White flour
• 1 pinch Nutmeg
• 1 Salt and pepper
• 1 dash Mushrooms (I used shimeji mushrooms here)
• 1 dash Green leafy vegetable (I used cabbage)

1. Pre-poach the chicken for about 40 minutes until tender in water to cover.
2. Keep the poaching liquid, which is full of umami.
3. Melt the butter over low heat, add the flour and stir so as not to create any lumps.
4. Continue stirring and cooking, taking the pan off the heat occasionally so as not to burn the roux.
5. Add a little milk and mix well so as not to create any lumps.
6. Don't let the milk boil.
7. Keep it on low heat.
8. When it forms a paste add a little more milk and mix in well.
9. Continue mixing and adding the milk, taking care not to let it boil.
10. Add some nutmeg, salt and pepper and the special sauce is finished.
11. Add the precooked chicken, the poaching liquid, mushrooms and vegetables, and simmer over low heat for about 10 minutes, and it's done!

chicken thigh, enough, milk, butter, flour, nutmeg, salt, mushrooms, green leafy vegetable

Taken from cookpad.com/us/recipes/170408-chicken-thighs-in-cream-sauce (may not work)