Organic Chicken Chile Verde

Local organic stuff you need:

14 organic Rose Ranch Tomatillos husked & split
6 cloves of organic garlic minced
2 medium sized organic yellow onions diced
1 organic Rose Ranch Padron pepper split, seeded & minced
4 organic chicken thighs bone in
1/2 bunch of organic cilantro stems & leaves rough cut
8 leaves of organic Rose Ranch Genovese basil chiffonade
4 tablespoons of good organic California olive oil extra virgin
Kosher salt to taste
2 cups of your favorite organic Savignon Blanc (I like Yorkville Cellars)

The way to do it:

In a medium sized sauce pan heat the oil over medium flame. Just after the oil begins to thin add onion, garlic & pepper. Saute a bit to soften then add the chicken thighs & brown nicely. Once browned add the tomatillos & 1 cup of wine, cover & simmer on low for 35 minutes. Add a bit of water if needed.

When the chicken is fall off the bone tender remove lid & reduce a bit to thicken the sauce. You can also add a touch of roux if needed to help thicken the sauce. Taste & add salt as needed. The other cup of wine is yours to enjoy while the chicken is cooking! Serve over your favorite rice. Garnish with the cilantro & basil.

For those of you that don't know the term chiffonade it means to stack the leaves one on top of the other, roll like a cigar length wise then slice thinly.

Buen Provecho means good eating!

See all recipes