Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 1/2 ts Corn oil
8 Chicken thighs *
3/4 lb Onions -- peeled and sliced
1/2 c Dry white wine
1 sm Bunch cilantro, coriander,
-or Chinese parsley **,
-coarsely chopped
1/2 ts Salt
1/2 ts Black pepper -- freshly
-ground

* Skin and visible fat removed; about 3 pounds.
** Stems removed; about 1/4 cup loosely packed.

Heat the oil in a large nonstick skillet. When it is hot, add the
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 coriander stems, and saute'
for 10 seconds longer. Return the chicken to the skillet, add the
salt and pepper, and bring the surrounding liquid to a boil. Cover
the pan, reduce the heat, and boil gently for 15 minutes. Stir in the
coriander leaves and serve two chicken thighs per person.

Nutrional analysis per serving: calories 308; protein 40 gm;
carbohydrates 10 gm; fat 9.4 gm; saturated fat 2.2 gm; cholesterol
161 mg; sodium 446 mg.

Recipe By : Jacques Pepin, Today's Gourmet II

From: Marjorie Scofield Date: 06-23-95 (00:47) (160)
Fido: Recipes

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