Mexican Green Chicken

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                            FOOD FUNNY
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Here's some food for thought from Rosemary Zwick:

Five months pregnant and nearly always ravenous, I decided
a second helping was in order again after a recent dinner. As
soon as I began spooning more food onto my plate, my
husband gave me a look that clearly asked if I thought maybe
I was overdoing it. "What?" I said in reply to his raised eyebrows.
"Remember, I'm eating for two."

"Fair enough," he said. "But how many are you exercising for?"

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                            TODAY'S RECIPE
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This is one of those dishes for which there are as many recipes
as cooks, so consider yourself encouraged to experiment and invent your
own version.

Green Chicken (Pollo Verde)

1 bunch cilantro (coriander leaves)
1 onion, chopped
2-4 cloves garlic, chopped
6-8 tomatillos (Mexican green tomatoes), chopped
1/4 cup (60 ml) dry vermouth or white wine
Salt and freshly ground pepper to taste
2-3 lbs (900-1350 g) chicken parts

Combine all ingredients except the chicken in an electric blender
and process to form a thick puree, adding a little more vermouth
if necessary. Place the chicken pieces in a flame-proof dish or
casserole and pour the puree on top. Cook covered over very low
heat or in a preheated 325F (165C) oven until the chicken is done, about
1 hour.
Serves 4 to 6.
Received on Thu Nov 18 08:20:20 2010