BAKED CHICKEN WITH ROASTED TOMATILLO CREAM SAUCE

BAKED CHICKEN WITH ROASTED TOMATILLO CREAM SAUCE image

Yield 4 servings

Number Of Ingredients 7

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1/2 pound tomatillos, husked and rinsed
2 large cloves garlic, peeled
2 serrano chiles, stemmed (or to taste)
1/3 cup loosely packed cilantro, plus more for garnish
salt to taste
1/2 cup heavy cream
4 boneless, skinless chicken breasts, or 1 whole chicken, cut into pieces

Steps:

On a small baking sheet, spread out the tomatillos, garlic cloves, and serrano chiles. Roast under a hot broiler until charred and soft, turning once during cooking, about 5 minutes per side. Set the oven to 400 degrees. Once the vegetables have cooled slightly, blend with the cilantro and just enough water to bring it together (1/4 cup or so). Taste and season with salt. In a medium bowl, whisk together the tomatillo salsa and the cream. Put the chicken in a baking dish that holds everything snugly in one layer and cover with the tomatillo-cream sauce. Bake the chicken until just cooked through, 15-30 minutes depending on the size of the pieces.