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2 lbs (about 4 large or 8 small) chicken thighs, bone in & skin on
salt and pepper
¼ cup flour
1 tablespoon butter
1 medium onion, finely chopped
1 lb (16 oz) mushrooms, thinly sliced (I used a mix of cremini and portobello)
3 or 4 sprigs fresh thyme
½ cup white wine
½ cup chicken stock
2 cups chicken stock
1 cup water
1 cup milk
2 tablespoons butter
1 cup coarse yellow cornmeal
¼ cup grated parmesan cheese
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