| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
Mexican |
Jaw, Mexican, Poultry |
4 |
Servings |
INGREDIENTS
| 1 |
|
3 to 4 lb chicken, cut into |
|
|
Serving pieces |
| 1 1/2 |
c |
Chicken stock |
| 1/2 |
c |
Dry white wine |
| 1 1/2 |
c |
Salsa Verde |
| 1/2 |
c |
Sesame seeds |
|
|
Several sprigs of cilantro |
|
|
Chopped |
| 1/2 |
lb |
Tomatillos |
| 1/4 |
c |
Water tomatillos are cooked |
|
|
In |
| 2 |
|
Serrano peppers, seeded and |
|
|
Chopped |
| 1 |
|
Clove garlic, chopped |
| 1 |
T |
Chopped cilantro |
| 1/4 |
t |
Salt |
| 1/8 |
t |
Pepper |
INSTRUCTIONS
For Chicken: Simmer chicken in stock and wine for 35 to 40 minutes,
covered. Drain chicken and transfer to a large casserole. Pour salsa
verde over chicken and cover. Bake at 350 for 20 minutes. Brown sesame
seeds in a frying pan over medium heat, stirring frequently to prevent
burning. Just before serving, sprinkle sesame seeds and cilantro over
the chicken. For Salsa: Husk tomatillos, wash and cut in half. Cook 5
to 7 minutes in boiling water until tender. Remove from water and
place in blender with 1/4 cup of the water and remaining ingredients.
Blend until almost smooth. Cook in a small saucepan over medium heat
for 10 minutes. From "Delicioso" typed by jessann :) Posted to
MM-Recipes Digest V4 #131 by Jessica Wildes <jessann@texas.net> on May
11, 1997
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