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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (351g) Recipe makes 4 servings |
||
| Calories 564 | ||
| Calories from Fat 328 | (58%) | |
| Amount Per Serving | %DV | |
| Total Fat 36.5g | 56% | |
| Saturated Fat 10.2g | 51% | |
| Monounsaturated Fat 15.3g | ||
| Polyunsaturated Fat 8.7g | ||
| Trans Fat 0.5g | ||
| Cholesterol 191mg | 63% | |
| Sodium 468mg | 19% | |
| Potassium 610mg | 17% | |
| Total Carbohydrate 11.5g | 3% | |
| Dietary Fiber 1.4g | 5% | |
| Sugars 4.0g | ||
| Protein 40.5g | 81% | |
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French Chicken Thighs in Cilantro Sauce
SERVES 4
Ingredients
- 1 1/2 teaspoons corn oil
- 2 lbs chicken thighs, skin and fat removed (about 8)
- 3/4 lb onion, peeled and thinly sliced (resulting to 4 cups)
- 8 cloves garlic, peeled and thinly sliced
- 1/2 cup dry white wine
- 2 tablespoons finely chopped fresh cilantro (coriander or Chinese parsley)
- 1/2 teaspoon salt
- 1/2 teaspoon fresh ground black pepper
Directions
1
Heat oil on large nonstick frying pan.2
Add thighs in one layer and saute them over medium to high heat for 4 minutes on each side, until nicely browned.3
Remove the chicken to a platter.4
Add the onions to the drippings in the skillet.5
Saute for 1 minute.6
Stir in the garlic, wine, and cilantro stems and saute for 10 seconds longer.7
Return chicken to frying pan, add salt and pepper, and bring surrounding liquid to a boil.8
Cover the pan, reduce heat, and bring to a slow boil for 15 minutes.9
Stir in cilantro leaves.10
Serve 2 chicken thighs per person.
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- Course > Lunch/Snacks
- Course > Main Dish
- Main Ingredient > Meat > Poultry > Chicken
- Cuisine > European > Western > French
- Preparation > Time to Make > < 60 mins
- Preparation > Inexpensive
- Occasion > Dinner Party
- Occasion > Holiday/Event
- Occasion > Seasonal
- Occasion > Taste/Mood > Savory
- Dietary > Diabetic
- Dietary > Free of... > Egg-free
- Dietary > Low in... > Low Sodium
- Dietary > Low in... > Reduced Carbs
Featured Reviews for This Recipe
From: Vino p.o. prn
On Dec 8, 2007
Very Good! I dredged the chicken in flour and browned in grapeseed oil. The sauce thickened nicely and the dish reheated well the next day. Very easy to prepare and very tender chicken. Thanks for posting!
From: mariposa13
On Aug 10, 2005
Now this is a GOOD recipe! I love cilantro so that is what attracted me to this recipe. I found I didn't have any white wine so I used 1/4 cup balsamic vinegar and 1/4 cup water in its place. I also took EdsGirlAngie's advice and I put in only the cilantro stems while it simmered and added the cilantro leaves at the end.... you need to really read the directions carefully to see what I mean. I'm going to make this again with the white wine as written but this was very yummy as easy. I also didn't use corn oil to fry them, I'm a Watkins rep so I used a citrus & cilantro grapeseed oil from Watkins. This was sooo good, I'll definitely be making it again! Thanks!
From: Derf
On Jul 31, 2005
We enjoyed this chicken very much, lots of subtle taste, the cilantro sauce was outstanding. I used a lovely sweet Spanish onion. Very easy and quick recipe which we will make again, thanks for sharing
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