Ingredients
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1 1/2 teaspoons corn oil
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2 lbs chicken thighs, skin and fat removed (about 8)
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3/4 lb onion, peeled and thinly sliced (resulting to 4 cups)
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8 cloves garlic, peeled and thinly sliced
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1/2 cup dry white wine
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2 tablespoons finely chopped fresh cilantro (coriander or Chinese parsley)
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1/2 teaspoon salt
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1/2 teaspoon fresh ground black pepper
Instructions
- 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.