Braised chicken thighs with persimmons

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

1. Lightly salt & pepper chicken thighs and sautee in oil, remove from pan
2. Sautee onions, return thighs to pan
3. Add scant amount of wine for braising, cover pan, cook on medium low 10 min.
4. Add persimmon and braise another 10 min.
5. Serve topped with chopped cilantro