Saturday, March 2, 2013

Chicken braised with tomatillo

It was Saturday evening, mid winter and nothing much on except cooking dinner for some good neighbours who were busy renovating their house.  They had spent the day preparing and painting their living and dining room and needed a good meal and a glass of wine as a reward.  I was feeling like Mexican flavours and I had seen some fresh looking tomatillo's at the local IGA, and so this dish was born.

This fed four with no left overs :(

4 whole chicken legs cut in half
1 small onion chopped
1 clove of garlic sliced
1 tablespoon of cumin
 About two cups of chopped tomatillos

Brown the chicken legs in a large skillet, Place them skin side down so that they will render their own fat to cook in and there is no need to add any olive oil.  When they are just browned remove from the skillet and add the onion, garlic and tomatillos

The chicken should have rendered enough fat, but if not add a little olive oil.  Stir until the onions are starting to soften and then add the chicken back and add salt and pepper to taste. You could at this point add some chopped jalapeno pepper if you wanted some heat.

Stir in and if this skillet can go in the oven place on a tight fitting lid, if not transfer to an oven proof dish with a lid.  Place in a 350 oven for 3/4 of an hour to an hour. Until the chicken is falling off the bone.

The tomatillos will have collapsed down and created a sauce. It amazes me that when you cook with tomatillos it tastes for all the world that you have added a whole lot of lime juice. I guess that is one of the reasons I like them, as I love chicken cooked with citrus.

I served this over plain white rice with cilantro and a green salad on the side.  A tasty warming dish for a quiet night at home.

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