Olive oil, salt, pepper
4 chicken thighs, skin on, bone in
1 bunch green onions, cut in 1″ pieces
4-5 Fuyu persimmons, cut into wedges
Fresh cilantro
- Lightly salt & pepper chicken thighs and sautee in oil, remove from pan
- Sautee onions, return thighs to pan
- Add scant amount of wine for braising, cover pan, cook on medium low 10 min.
- Add persimmon and braise another 10 min.
- Serve topped with chopped cilantro
