1/7 Photos of French Chicken Thighs in Cilantro Sauce
Polar Bear's Note:
This is Jacques Pepin's recipe. The resulting chicken is moist, soft, and flavorful. Use a large non-stick frying pan. If cilantro is too strong for your taste, substitute with parsley or sage. If we dont have cilantro, we prefer finely chopped sage or parsley for this recipe. In Europe, cilantro is coriander.
My Private Note
Units: US | Metric
- 1 1/2 teaspoons corn oil
- 2 lbs chicken thighs, skin and fat removed (about 8)
- 3/4 lb onion, peeled and thinly sliced (resulting to 4 cups)
- 8 cloves garlic, peeled and thinly sliced
- 1/2 cup dry white wine
- 2 tablespoons finely chopped fresh cilantro (coriander or Chinese parsley)
- 1/2 teaspoon salt
- 1/2 teaspoon fresh ground black pepper
- 1Heat oil on large nonstick frying pan.
- 2Add thighs in one layer and saute them over medium to high heat for 4 minutes on each side, until nicely browned.
- 3Remove the chicken to a platter.
- 4Add the onions to the drippings in the skillet.
- 5Saute for 1 minute.
- 6Stir in the garlic, wine, and cilantro stems and saute for 10 seconds longer.
- 7Return chicken to frying pan, add salt and pepper, and bring surrounding liquid to a boil.
- 8Cover the pan, reduce heat, and bring to a slow boil for 15 minutes.
- 9Stir in cilantro leaves.
- 10Serve 2 chicken thighs per person.
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Nutritional Facts for French Chicken Thighs in Cilantro Sauce
Serving Size: 1 (351 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 562.7
- Calories from Fat 328
- Total Fat 36.5 g
- Saturated Fat 9.9 g
- Cholesterol 191.0 mg
- Sodium 469.7 mg
- Total Carbohydrate 10.9 g
- Dietary Fiber 1.6 g
- Sugars 3.9 g
- Protein 40.6 g