Prep 20 mins
Cook 40 mins
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.
- 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
- Heat oil on large nonstick frying pan.
- Add thighs in one layer and saute them over medium to high heat for 4 minutes on each side, until nicely browned.
- Remove the chicken to a platter.
- Add the onions to the drippings in the skillet.
- Saute for 1 minute.
- Stir in the garlic, wine, and cilantro stems and saute for 10 seconds longer.
- Return chicken to frying pan, add salt and pepper, and bring surrounding liquid to a boil.
- Cover the pan, reduce heat, and bring to a slow boil for 15 minutes.
- Stir in cilantro leaves.
- Serve 2 chicken thighs per person.
Very Good! I dredged the chicken in flour and browned in grapeseed oil. The sauce thickened nicely and the dish reheated well the next day. Very easy to prepare and very tender chicken. Thanks for posting!
This was excellent! I was going to make some quinoa to set the chicken and sauce on, and then decided to just go ahead and cook it with the chicken during the 'boil for 15 minutes' step. (I added a little extra liquid for the quinoa.) I served it with mango salsa. Definitely going to make it again :-)
Just made it tonight and it came out amazing. I did thicken the sauce with a little flour.