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
Coarsely
1/2 ts Salt
1/2 ts Freshly ground black pepper
Hopped

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: Terri Woltmon
Date: 04-15-94 (20:09) Number: 208 From Ned's Opus
Date: 04-15-94 (20:09) Num (4) Cooking

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