In this dish, the chicken is sautéed until completely done (there’s no subsequent simmering in liquid, which makes this dish a classic sauté and not a fricassée. The sauces are prepared separately and then poured over. This plate, which presents an opportunity to experiment with different chiles, actually comprises five sauces: the base tomatillo sauce and the four individual chile sauces.
|chicken stock, preferably concentrated (4 to 6 times)|
|salt and pepper||to taste||to taste|
|tomatillos, sheaths removed, halved or canned, drained tomatillos|
|sour cream||as needed||as needed|
Copyright © 2017 by James Peterson. Published by Houghton Mifflin Harcourt Publishing Company. All rights reserved.