Best French Chicken Thighs In Cilantro Sauce Recipes

JACQUES PEPIN'S CHICKEN THIGHS

Steps:

• Preheat oven to 175F.
• Cut extra skin and fat off each thigh. Cut a 1/2 " slit into meat on either side of the bone, so that chicken will cook faster and evenly.
• Season thighs with 1/2 tsp of salt and 1/2 tsp of pepper.
• Place chicken into non-stick skillet, skin side down, on high heat.
• When chicken starts to sizzle, cover and reduce heat to medium. Cook for 16-18 minutes. If browning too quickly after 10 minutes, reduce heat to low.
• Transfer chicken, skin side up, to a heat proof platter and place in oven to keep warm. Pepin recommends keeping your serving plates in the oven so that they will be warm when you plate the chicken.
• Remove all but 2 tbsp of fat from the skillet. Add onions, garlic and mushrooms. Cook 3 minutes, stirring frequently.
• Add 1/4 tsp salt and 1/4 tsp pepper and white wine. If any liquid has accumulated on the platter in the oven, add that liquid to the pan.
• Cook over high heat for 1 minute, to reduce the liquid a bit.
• Divide the mushroom mixture between 4 plates. Place one piece of chicken on top and garnish with chives to serve.

FRENCH CHICKEN THIGHS IN CILANTRO SAUCE

Steps:

• 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.

COUNTRY FRENCH CHICKEN

Steps:

• In a large skillet, melt margarine over medium high heat.
• Add chicken and saute for 5 minutes.
• Stir in water, soup mix and lemon.
• Bring to a boil.
• Reduce heat to low.
• Cover and simmer 15 minutes.
• Remove chicken and discard lemon.
• In small bowl, combine sour cream, corn starch and dill weed.
• Add to skillet, stirring constantly.
• Bring to a boil over medium high heat.
• Reduce heat, simmer 1 minute.
• Serve over chicken.