Sunday Supper - Chicken Verde

Talk about a mouth watering dish!

This is one that as it cooks longer and the flavors merry it only gets better. Eat it by itself, on top of some rice, or make a burrito - there are so many options and so many ways to enjoy. I can tell you this, you won't be able to simply eat a little. You'll eat a lot.

Shopping List:

4 chicken breasts - diced

4 chicken thighs

8 tomatillos - quartered

1 onion - quartered

2 poblano peppers - cust in half and seeded

8 cloves of garlic

1/2 cup cilantro

2 tbs oregano

1/2 cup chicken stock

2 tbs corn starch

1. Brown the chicken in a dutch oven over medium high heat. Salt and pepper.

2. Roast the tomatillos, onion, poblano peppers, and garlic cloves on high in a little EVOO and S&P for 15-20 minutes until lightly brown. Toss everything into a blender and puree. Add the puree to the pot of chicken.

3. Cook in a 275 degree oven for 3 hours. If you need to reduce the liquid a bit, take the chicken out of the stove and heat on a high burner on the stove top for 10 minutes or so until the sauce thickens.