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Braised Chicken with Cilantro
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3 tablespoons vegetable oil
1 (3-4lb) chicken, rinsed, patted dry, and cut into 8 serving pieces with all visible fat removed.
Salt and freshly ground black pepper, to taste
1 cup coarsely chopped onion
4 cloves garlic, minced
¾ teaspoon dried oregano
2 tablespoons all purpose flour
1 cup chicken broth
1-2 cup dry white wine
1 cup packed finely mined cilantro leaves
½ tablespoon Serrano or jalapeno chile, seeded and minced (optional)
Heat the oil in a large casserole or Dutch oven over medium heat. Add the chicken and cook until browned all over, about 3 minutes a side. Season with salt and black pepper. Transfer the chicken to a platter.
Add the onion and garlic to the drippings and sauté over medium heat for 2 minutes. Return the chicken to the pan, along with the oregano and flour; stir to mix. Pour the broth and wine into the Dutch oven, cover and simmer over low heat until the chicken is just done (and still juicy inside), 20-30 minutes. Just before serving stir the cilantro and chile into the sauce.
Concha y Toro wishes to thank Ruth Van Waerebeek-Gonzalez for the recipe, an excerpt from her book, The Chilean Kitchen.