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1
For the chicken: Preheat the grill.
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2
Place the tomatillos and jalapenos on the grill and cook until the skins char and blister, 10 to 12 minutes.
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3
Remove the tomatillos and jalapenos from the grill and let cool.
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4
Coat a large, wide straight-sided saute pan with olive oil and bring to medium-high heat.
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5
Sprinkle the chicken generously with salt.
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6
Add the chicken legs and thighs, skin-side down, to the hot pan.
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7
Brown the chicken well on all sides.
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8
Remove from the pan and reserve.
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9
Ditch the excess fat from the pan and add a few drops of new oil.
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10
Add the onions, season with salt and cook until the onions are very soft and aromatic, 7 to 8 minutes.
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11
While the onions are cooking, coarsely chop the tomatillos and reserve.
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12
Chop the jalapenos into 1/4-inch dice and reserve with the tomatillos.
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13
If you want to tone down the heat, remove the seeds from the jalapenos before chopping.
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14
Add the garlic to the pan with the onions and cook for 1 to 2 minutes.
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15
Add the reserved tomatillos and jalapenos.
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16
Stir to combine and add the chicken stock, lime juice and zest.
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17
Taste and season with salt if needed (it probably will).
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18
Return the chicken to the pan and bring to a boil.
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19
Reduce to a simmer and cover.
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20
Cook for 15 minutes.
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21
Remove the lid and let cook for 15 more minutes.
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22
This will allow the stock to reduce.
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23
Taste for seasoning and adjust if needed.
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24
For the sour cream: Combine the sour cream with the lime zest and juice and reserve.
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25
Remove the chicken from the pan and stir in the cilantro.
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26
Spoon the sauce over the chicken, sprinkle with cilantro leaves and serve with the lime sour cream.
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27
Beverage Pairing Suggestion: Light Lager
