Chicken in Coriander / Cilantro Sauce

• 1 12 tablespoons olive oil
• 8 skinless chicken thighs
• 2 large onions, peeled & sliced
• 1 cup dry white wine
• 2 bunches fresh cilantro (** Reminder to use entire coriander, stems and leaf) or 2 bunches fresh coriander, separate stems and leaf then, coarsely chopped (** Reminder to use entire coriander, stems and leaf)
• 2 garlic cloves, finely chopped
• 1 teaspoon salt (or to your personal taste)
• 1 teaspoon black pepper, freshly ground (or to your personal taste)
• 2 tablespoons lemons, juice of (optional)

1. Heat the oil in a large non stick fry pan.
2. When it is hot, add the thighs in one layer and saute them over medium to high heat for 4 minutes on each side or until nicely browned.
3. Remove the chicken to a platter.
4. Add the onions to the dripping in the pan.
5. Saute for 1 minute.
6. Stir in the garlic, wine and coriander stems only (not leafs at this stage) and saute for 1 minute longer.
7. Return the chicken to the pan, add lemon (if your using it) salt and pepper.
8. Bring the surrounding liquid to the boil.
9. Cover the pan, reduce the heat and boil gently for 15 minutes.
10. Stir in the coriander leaves and serve 2 thighs per person.
11. Serve with rice or cous cous.

olive oil, chicken, onions, white wine, cilantro, garlic, salt, black pepper, lemons

Taken from www.food.com/recipe/chicken-in-coriander-cilantro-sauce-206487 (may not work)