Yield: 4 servings
| Measure | Ingredient |
|---|---|
| 1½ teaspoon | Corn oil |
| 8 \N | Chicken thighs* |
| ¾ pounds | Onions -- peeled and sliced |
| ½ cup | Dry white wine |
| 1 small | Bunch cilantro, coriander |
| \N \N | Or |
| \N \N | Coarsely |
| ½ teaspoon | Salt |
| ½ teaspoon | Freshly ground black pepper |
| \N \N | Hopped |
| \N \N | Date: 04-15-94 (20:09) Number: 208 From Ned's Opus Date: |
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 9⅖ gm; saturated fat 2⅕ gm; cholesterol 161 mg; sodium 446 mg.
Recipe By : Jacques Pepin, Today's Gourmet II From: Terri Woltmon
04-15-94 (20:09) Num (4) Cooking