French Chicken Thighs In Cilantro Sauce

• 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

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.

corn oil, chicken, onion, garlic, white wine, fresh cilantro, salt, fresh ground black pepper

Taken from www.food.com/recipe/french-chicken-thighs-in-cilantro-sauce-104939 (may not work)