Braised Chicken with Tomatillo Salsa

Staff Writer
Braised Chicken with Tomatillo Salsa
Cindy’s Table

If you haven’t noticed by now… I love one-pot cooking. Especially when the pan can go from the stove to the table!

This meal came to me while I was walking around the produce department not knowing what to make for dinner and I spotted the tomatillo on sale! Immediately braised chicken came to me and created this delicious recipe. I hope you try my Braised Chicken with Tomatillo Salsa and it follows the Paleo diet and is gluten-free.

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4
Servings
673
Calories Per Serving
Deliver Ingredients

Ingredients

  • 2 Tablespoons olive oil
  • 2 bone-in split chicken breast
  • 1 1/2 Teaspoon sea salt
  • 3/4 Teaspoons freshly ground pepper
  • 1 Teaspoon dried parsley
  • 4-6 chicken thighs
  • 1 large carrot, peeled and chopped
  • 1 small yellow onion, chopped
  • 3 cloves garlic, minced
  • 1 jalapeño, sliced in 1/2 the long way (divided)
  • 2-3 bay leaves
  • 7 tomatillos
  • 1 Cup low-sodium chicken broth
  • 1/4 Cup parsley, chopped
  • 1 Teaspoon freshly squeezed lime juice
  • 1 Teaspoon sea salt
  • 1/4 Teaspoon freshly ground pepper

Directions

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 jalapeño chopped, and bay leaves. Lover to simmer; cover and cook on medium for 45 minutes.

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 Mouth™ Series Food Processor or KitchenAid® 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.

Chicken Shopping Tip

Buy whole chickens and ask the butcher to quarter them for you. You will save an average of $5 per pound, or more.

Chicken Cooking Tip

Allow meat to rest for at least ten minutes before slicing into it; otherwise, the juices will leak out.

Chicken Wine Pairing

Pinot noir, gamay, merlot, zinfandel, carménère, pinotage, or grenache with grilled, roasted, or other simply cooked chicken; chardonnay, pinot gris/grigio, pinot blanc, or chenin blanc with chicken in cream or light tomato sauce or with chicken crêpes or croquettes; sauvignon blanc or sémillon with fried chicken; viognier with spiced chicken dishes.

Nutritional Facts

Total Fat
47g
72%
Sugar
4g
N/A
Saturated Fat
12g
60%
Cholesterol
238mg
79%
Protein
51g
100%
Carbs
10g
3%
Vitamin A
237µg
26%
Vitamin B12
2µg
25%
Vitamin B6
1mg
62%
Vitamin C
20mg
33%
Vitamin D
0.5µg
0.1%
Vitamin E
2mg
11%
Vitamin K
82µg
100%
Calcium
57mg
6%
Fiber
3g
10%
Folate (food)
28µg
N/A
Folate equivalent (total)
28µg
7%
Iron
3mg
17%
Magnesium
77mg
19%
Monounsaturated
21g
N/A
Niacin (B3)
19mg
97%
Phosphorus
505mg
72%
Polyunsaturated
9g
N/A
Potassium
921mg
26%
Riboflavin (B2)
0.4mg
24.3%
Sodium
1040mg
43%
Thiamin (B1)
0.2mg
16.5%
Trans
0.2g
N/A
Zinc
3mg
23%

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