French Chicken Thighs in Cilantro Sauce

French Chicken Thighs in Cilantro Sauce

sobota, 25 stycznia 2014

French Chicken Thighs in Cilantro Sauce

Time: 1 hrs

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

• 1 Heat oil on large nonstick frying pan.
• 2 Add thighs in one layer and saute them over medium to high heat for 4 minutes on each side, until nicely browned.
• 3 Remove the chicken to a platter.
• 4 Add the onions to the drippings in the skillet.
• 5 Saute for 1 minute.
• 6 Stir in the garlic, wine, and cilantro stems and saute for 10 seconds longer.
• 7 Return chicken to frying pan, add salt and pepper, and bring surrounding liquid to a boil.
• 8 Cover the pan, reduce heat, and bring to a slow boil for 15 minutes.
• 9 Stir in cilantro leaves.
• 10 Serve 2 chicken thighs per person.