Wednesday, November 28, 2012

FISCAL CLIFFHANGER Braised Chicken Thighs with Tomatillo Salsa

FISCAL CLIFFHANGER Braised Chicken Thighs with Tomatillo Salsa
Makes 8 servings

No suspense involved...this inexpensive dinner always turns out well.

2 Tbsp. olive oil
8 chicken thighs, skin on and bone in, seasoned with salt and pepper
1 large carrot, peeled and chopped
2 stalks celery, chopped
1 white onion, chopped
6 cloves garlic, minced
1 cup Tomatillo Salsa (recipe below)
3 Tbsp. chopped cilantro leaves
1 cup reduced-sodium chicken broth or stock
2 bay leaves

Heat oil in large nonstick skillet.  Add thighs, skin-side down.  Brown both sides, 4 minutes on each side, adding carrots, celery, onion, and garlic halfway through.

Add salsa, cilantro, broth and bay leaves.  Bring to a boil, then reduce heat to medium low.  Cover and simmer until chicken is cooked through, 30 minutes.

Serve over rice or other hot cooked grain.
Tomatillo Salsa
Makes about 2 cups
10 tomatillos, papery husks removed
Juice of 1 lime
3 cloves peeled garlic
2 serrano chilies, stemmed and seeded
1/2 cup finely chopped white onion
1/3 cup chopped cilantro
1/2 tsp. salt or to taste
Place tomatillos in a saucepan and add enough water to cover. Bring to a boil and simmer for 5 minutes or until tender. Remove tomatillos with a slotted spoon.
Place tomatillos, lime juice, garlic and chilies in a blender or food processor and pulse until all ingredients are finely chopped and mixed.  Stir in onions and cilantro; season with salt.
Cool in refrigerator.

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