Braised Chicken Thighs With Coriander, White Wine, and Garlic
With most of the ingredients likely already in your kitchen, this quick chicken dish from "Cook This Now" author Melissa Clark is sure to become a go-to dinner.
- Servings: 4
Source: The Martha Stewart Show, January 2011
- 1 1/2 teaspoons whole coriander seeds
- 3 cloves garlic
- 2 tablespoons extra-virgin olive oil
- 4 bone-in, skin-on chicken thighs (about 1 3/4 pounds)
- Coarse salt and freshly ground pepper
- 1/2 cup dry white wine
- Fresh cilantro sprigs, for serving
In a large skillet over medium heat, toast coriander seeds until fragrant, about 2 minutes. Transfer seeds to a mortar and pestle and lightly crush.
Smash two of the garlic cloves and remove peel. Peel remaining clove of garlic and finely chop. Add oil to skillet and increase heat to medium-high. Add smashed garlic and cook until pale golden, 1 to 2 minutes. Season chicken with salt and pepper and add to skillet; let brown on all sides, about 5 minutes per side.
Remove all but about 2 tablespoons fat from skillet. Reduce heat to medium-low. Return coriander seeds to skillet along with wine; cover and cook until chicken is cooked through, 15 to 18 minutes. During the last 5 minutes of cooking, stir in chopped garlic.
Transfer chicken to a serving platter. Increase heat to high and simmer liquid in skillet until thickened, 4 to 6 minutes. Season with salt and pepper. Pour cooking liquid over chicken and serve garnished with fresh cilantro.