4 Whole chicken legs w/thighs

2 tb Salad oil

1 lb Fresh tomatillos*

1 Large onion,chopped

2 Large fresh jalapeno chilies

1 Garlic clove,pressed/minced

1/2 c Fresh cilantro leaves

Salt Pepper * - cored and chopped ======================================================= ================== 1. Remove chicken skin. Pour oil into 10-12" frying pan over medium-high

heat. Add chicken and brown, turning as needed, 8-12 minutes. Add tomatillos, onion, chilies, and garlic. Cover and simmer, turning chicken occasionally, until meat is no longer pink at thigh bone (cut to test), about 30 minutes. With a slotted spoon, transfer chicken to a platter; keep warm. 2. Boil sauce, uncovered, over high heat until most of the liquid evaporates, 6-8 minutes. Pour sauce over chicken. Sprinkle with cilantro. Add salt and pepper to taste.