| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Healthy and, Chicken, Breads, Muffins & r |
4 |
Servings |
INGREDIENTS
| 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 |
|
|
Date: 04-15-94 (20:09) Number: 208 From Ned's Opus Date: |
INSTRUCTIONS
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
04-15-94 (20:09) Num (4) Cooking
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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