Title: Coriander chicken and green chilies
 Categories: None
      Yield: 4 Servings
 
      4 tb Vegetable oil
      1    2-3 pound broiler-fryer
           -chicken, cut into parts
      1 md Onion, thinly sliced
      1 cn (16oz.) peeled tomatoes,
           -crushed
      1 cn (3 oz.) whole green chilies,
           -drained, seeded, chopped
      1 tb Lime juice
      1 c  White wine
      1 ts Dried coriander leaves
    1/2 ts Salt (optional)
 
  1. In a large frying pan, heat oil over medium-high 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.