Ingredients:
1 1/2 tsp corn oil
8 chicken thighs*
3/4 lb onions -- peeled and sliced
1/2 cup dry white wine
1 small bunch cilantro, coriander
1 or
1 coarsely
1/2 tsp salt
1/2 tsp freshly ground black pepper
1 hopped
Instructions:
Heat the oil in a large nonstick skillet. When it is hot, add the
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 coriander stems, and saute'
for 10 seconds longer. Return the chicken to the skillet, add the
salt and pepper, and bring the surrounding liquid to a boil. Cover
the pan, reduce the heat, and boil gently for 15 minutes. Stir in the
coriander leaves and serve two chicken thighs per person. Nutrional
analysis per serving: calories 308; protein 40 gm; carbohydrates 10
gm; fat 9.4 gm; saturated fat 2.2 gm; cholesterol 161 mg; sodium 446
mg.
Recipe By : Jacques Pepin, Today's Gourmet II
From: Terri Woltmon
Date: 04-15-94 (20:09) Number: 208 From Ned's Opus
Date: 04-15-94 (20:09) Num (4) Cooking
Servings: 4
Chicken is ideal
for weight loss
and dieting
Healthy eating is far better than strict dieting, and weight loss achieved by a change of lifestyle lasts far longer than 'faddy' diets that are difficult to adopt for long periods.
Cooking more low fat chicken can enable you to lose weight gradually as part of a a controlled and healthy diet.
"Poultry is for cookery what canvas is for painting, and the cap of Fortunatus for the charlatans. It is served to us boiled, roast, hot or cold, whole or in portions, with or without sauce, and always with equal success." Jean-Anthelme Brillat-Savarin (1755-1826)
Chicken In Coriander Sauce Recipe provided by Recipes To-Go
More information on low carb and low fat diets:Open Directory: Yahoo: |
