Coonamessett Farm

Chicken with Tomatillo Sauce and Braised Fruit
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Chicken with Tomatillo Sauce and Braised Fruit

Ingredients

  • 1 (3-pound) chicken, quartered
  • 1 tablespoon dried oregano
  • 2 tablespoons vegetable oil
  • 1 large onion, halved, thinly sliced crosswise
  • 4 large garlic cloves, chopped
  • 2 tablespoons minced chipotle chilies
  • 2 pounds tomatillos, husked, rinsed, quartered
  • 1 cinnamon stick
  • 1 pound pears, peeled, cored, cut into 1/2-inch cubes
  • 4 ounces dried apricots (about 2/3 cup)
  • 3 ounces dried cherries (about 1/2 cup packed)
  • 3 green onions, chopped
  • Warm corn tortillas



Preparation

Rub chicken with salt, pepper, and oregano. Cover and refrigerate at least 2 hours. DO AHEAD Can be made 1 day ahead. Keep refrigerated.

Heat oil in a heavy large pot over medium-high heat. Add chicken pieces and cook until browned, about 5 minutes per side. Transfer chicken to plate. Add onion to pot; sauté 2 minutes. Add garlic and chipotles; stir 1 minute. Stir in tomatillos and cinnamon stick; return chicken pieces to pot. Reduce heat to low; cover and simmer until chicken is cooked through, stirring occasionally, about 35 minutes. Add pears, apricots, and cherries and simmer until pears are tender, stirring occasionally, about 15 minutes. Transfer to serving dish; sprinkle with chopped green onions, if desired. Serve with warm tortillas.