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.