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olive oil chicken salt freshly ground pepper parsley chicken chicken carrot yellow onion garlic long bay leaves chicken broth fresh parsley clove garlic freshly squeezed lime juice salt freshly ground pepper
Viewed: 42 - Published at: 6 years agoIngredients
- 2 tablespoons olive oil
- 2 bone-in split chicken breast
- 1 1/2 teaspoons sea salt
- 3/4 teaspoon freshly ground pepper
- 1 teaspoon dried parsley
- 2 bone-in chicken breast
- 4-6 chicken thighs
- 1 large carrot, peeled and chopped
- 1 small yellow onion, chopped
- 3 cloves garlic, minced
- 1 jalapeno, sliced in 1/2 the long way (divided)
- 2-3 bay leaves
- 7 tomatillos
- 1 cup low-sodium chicken broth
- 1/4 cup fresh parsley, chopped
- 1 clove garlic, chopped
- 1 teaspoon freshly squeezed lime juice
- 1 teaspoon sea salt
- 1/4 teaspoon freshly ground pepper
Method
- In a Le Creuset Braising Pan over high heat, add in olive oil bring to almost a smoking point (you will see ridges in the oil). Season both sides of chicken with salt and pepper. Add chicken, skin side down to the hot pan.
- Once skin is browned, flip over (about 4 minutes) then add carrots, celery, onion, garlic, 1/2 of the jalapeno chopped, and bay leaves. Lover to simmer; cover and cook on medium
- Remove wrapers from tomatillos then rinse and cut in half.
- Add chicken broth and tomatillos over medium heat for 7 minutes. Add in parsley, garlic, lime juice, salt and pepper. Cover and cook for an additional 5 minutes. Remove from heat.
- Using a fork remove the skin that has fallen off the tomatoes. Take mixture once cooled and pour in Ultra Wide MouthTM Series Food Processor or KitchenAid(R) 3-Speed Blender. Mix until combined. Pour back into pan and keep warm until ready to serve.
- To serve plate chicken then drizzle tomatillo salsa over chicken.
