French Chicken Thighs In Cilantro Sauce - cooking recipe

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
Preparation
    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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