Ingredients:
1 1/2 teaspoons corn oil
2 lbs chicken thighs, skin and fat removed ( about 8)
3/4 lb onions, 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:
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.
Servings: 4
Time preparation: 20 min.
Time total: 60 min.