4    Chicken thighs without skin
1    Onion, minced
1 c  Chicken broth
3 tb Dry sherry
1/2 ts Nutmeg
1 pn Cayenne pepper
Salt and pepper
1 tb Parsley, minced
3/4 c  Skim milk
2 tb Flour

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.