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Heat 1 teaspoon oil in a large Dutch oven over
medium-high heat. Sprinkle chicken thighs with
salt and pepper. Add 6 chicken thighs, skin side
down, to pan; cook 6 minutes or until browned.
Turn and cook 2 minutes; repeat with remaining
oil and chicken. Remove chicken from pan. Add
onion and mushroom to pan; saute 2 minutes.
Return chicken to pan; stir in broth. Bring to a
simmer; reduce heat, cover and cook 20
minutes. Combine flour and milk in a small
bowl, stirring with a whisk. Remove chicken
from pan; stir in milk mixture. Bring to a simmer
and cook until slightly thickened, about 5
minutes; stir in butter. Serve sauce with
chicken.
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