French Chicken Thighs in Cilantro Sauce
- Reviews 19
Ready In: 1 hr
Serves: 4
Ingredients
- 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
Directions
- 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.
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