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. ---------------------------------------------------------------------------
Nutrition
Ingredients
