4 chicken drumsticks and thighs, skinned
2 tbsp. vegetable oil
2 (12 oz.) cans tomatillos, drained and coarsely chopped or 1 lb. fresh tomatillos, husked, cored and chopped
1 lg. onion, chopped
2 lg. jalapeno chilies, stemmed and chopped
1-2 cloves garlic, minced
1/2 c. fresh cilantro leaves

In large skillet, brown chicken in hot oil 8-10 minutes, until brown. Add tomatillos, onion, chilies, and garlic. Cover and simmer for 30 minutes, until chicken is cooked through. Remove chicken to platter; keep warm. Boil sauce in skillet 6-8 minutes, until most of the liquid evaporates. Pour sauce over chicken; sprinkle with cilantro. Makes 4 servings.