Recipe - Coriander Chicken And Green Chilies

4 tablespoon Vegetable oil
1 23 pound broilerfryer
chicken, cut into parts
1 md Onion, thinly cut or sliced up
1 cn (16oz.) peeled tomatoes,
crushed
1 cn (3 oz.) whole green chilies,
drained, seeded, chopped
1 tablespoon Lime juice
1 cup White wine
1 teaspoon Dried coriander leaves
One half teaspoon Salt (optional)

1. In a large frying pan, heat oil over mediumhigh heat. Brown chicken
well in 2 tbsp oil. Drain off pan drippings.

2. Meanwhile, in a medium saucepan, heat remaining oil over medium heat.
Add onion and cook until tender. Add tomatoes, chilies, lime juice,
coriander, and salt. Simmer for 10 minutes.

3. Spoon tomato mixture over browned chicken, add wine to the pan, and then
cover. Cook over low heat for about 45 minutes or until chicken is cooked.

4. Remove chicken from pan and keep warm. Bring cooking liquid to a boil
over high heat and reduce the amount of liquid to about 2/3 cup. Return
chicken to frying pan, reduce heat to simmer, and cook for another 5
minutes.

Posted to The Gourmet Connection Recipe Page Newsletter 09 Feb 97 by
Gourmet Connection capco@norwich.net on Feb 09, 1997.