Ingredients
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1 1/2 tablespoons olive oil
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8 skinless chicken thighs
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2 large onions, peeled & sliced
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1 cup dry white wine
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2 bunches fresh cilantro (** Reminder to use entire coriander, stems and leaf) or 2 bunches fresh coriander, separate stems and leaf then, coarsely chopped (** Reminder to use entire coriander, stems and leaf)
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2 garlic cloves, finely chopped
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1 teaspoon salt (or to your personal taste)
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1 teaspoon black pepper, freshly ground (or to your personal taste)
Instructions
- Heat the oil in a large non stick fry pan. When it is hot, add the thighs in one layer and saute them over medium to high heat for 4 minutes on each side or until nicely browned. Remove the chicken to a platter.
- Add the onions to the dripping in the pan. Sauté for 1 minute. Stir in the garlic, wine and coriander stems only (not leafs at this stage) and sauté for 1 minute longer.
- Return the chicken to the pan, add lemon (if your using it) salt and pepper. Bring the surrounding liquid to the boil.
- Cover the pan, reduce the heat and boil gently for 15 minutes.
- Stir in the coriander leaves and serve 2 thighs per person.
- Serve with rice or cous cous.