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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

Recipe #104939 | 1 hour | 20 min prep | add private note

By: Polar Bear
Nov 29, 2004

This is Jacques Pepin's recipe. The resulting chicken is moist, soft, and flavorful. Use a large non-stick frying pan. If cilantro is too strong for your taste, substitute with parsley or sage. If we dont have cilantro, we prefer finely chopped sage or parsley for this recipe. In Europe, cilantro is coriander.

SERVES 4 (change servings and units)

Ingredients

Directions

  1. 1
    Heat oil on large nonstick frying pan.
  2. 2
    Add thighs in one layer and saute them over medium to high heat for 4 minutes on each side, until nicely browned.
  3. 3
    Remove the chicken to a platter.
  4. 4
    Add the onions to the drippings in the skillet.
  5. 5
    Saute for 1 minute.
  6. 6
    Stir in the garlic, wine, and cilantro stems and saute for 10 seconds longer.
  7. 7
    Return chicken to frying pan, add salt and pepper, and bring surrounding liquid to a boil.
  8. 8
    Cover the pan, reduce heat, and bring to a slow boil for 15 minutes.
  9. 9
    Stir in cilantro leaves.
  10. 10
    Serve 2 chicken thighs per person.

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Featured Reviews for This Recipe

From: Chef #748134

On May 31, 2008

0 people found this review helpful

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    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!

    0 people found this review helpful

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  • 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!

    2 people found this review helpful

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    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

    1 person found this review helpful

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  • Read all 7 reviews

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