3 tablespoons vegetable oil

1 cup coarsely chopped onion….

2 tablespoons all-purpose flour….

1 cup packed finely minced cilantro leaves….

1 (3 to 4-lb) chicken, rinsed, patted dry, and cut into 8 serving pieces with all visible fat removed….

1 cup chicken broth….

1/2 tablespoon serrano or jalapeno chile, seeded and minced (optional)….

salt and freshly ground black pepper, to taste….

3/4 teaspoon dried oregano….

1/2 cup dry white wine….

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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…..
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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