INGREDIENTS:
3 tablespoons vegetable oil 1 (3 to 4-lb) 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
3/4 teaspoon dried oregano
2 tablespoons all-purpose flour
1 cup chicken broth
1/2 cup dry white wine
1 cup packed finely minced cilantro leaves
1/2 tablespoon serrano or jalapeno chile, seeded and minced (optional)
Directions:
1. Heat the oil in a large casserole or Dutch oven over medium heat. dd 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.
2. Add the onion and garlic to the drippings and saute 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 to 30 minutes. Just before serving, stir the cilantro and chile into the sauce.
serves 4 to 5
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