2. Transfer the skillet to the oven for 10 minutes, then return to the burner over high heat. Melt a few tablespoons of butter in the pan and add the lime juice. Spoon the butter sauce over each piece of chicken several times.
3. Place the chicken back in the oven for 15 minutes, or until the juices run clear when the meat is sliced.
4. Remove from the oven and let the chicken rest for 5 minutes. Serve topped with the salsa verde.
Makes 4 servings
Roasted Tomatillo Salsa Verde
"Leaving on the charred tomatillo skins after broiling gives the salsa added flavor. If you want, you can dial down the heat by using fewer habaneros or by substituting milder peppers, like pasillas." —Kelly Geary
- 5 pounds tomatillos, husked and halved (see note)
- 2 small onions, chopped
- 1 1/2 tablespoons chopped garlic
- 1 1/2 tablespoons kosher salt
- 3 habanero chile peppers, seeded and chopped
- 2 ‘Anaheim’ chile peppers, seeded and chopped
- 2 pasilla chile peppers, seeded and chopped
- 2 tablespoons chopped fresh cilantro
- Grated zest and juice of 1 lime
1. Place the tomatillos cut side down on a baking sheet and set 4 inches below a very hot broiler. Once charred, flip and roast on the other side. Allow to cool.
2. Transfer the charred tomatillos plus their collected juices to a food processor. Add the onions, garlic, salt, peppers, cilantro, and lime. Pulse.
3. Pour into a large saucepan and bring to a boil, stirring frequently to prevent burning. Reduce the heat to low and simmer for 10 minutes.
4. Ladle into jars, leaving 1/2 inch headspace. Check for air bubbles, wipe the rims, and seal. Process for 15 minutes, adjusting for elevation.
Makes 3 pints
Store fresh tomatillos with husks in a paper bag in the refrigerator for 2 weeks. For longer storage, remove the husks. They will keep in the refrigerator for up to 3 months.