Chicken with Tomatillo Sauce

Chicken with Tomatillo Sauce

8 chicken drumsticks
3 Tblsp vegetable oil
salt and pepper
1 pound tomatillos, husks removed
1/2 white onion, sliced
1 small jalepeno chile, chopped
1 clove garlic, peeled
1/4 tsp sugar
2 Tblsp chopped cilantro
8 corn tortillas, cut into strips

Preheat oven to 425*. On a baking sheet, toss the chicken with 1 Tblsp olive oil and season with salt and pepper (& other spices). Bake until browned and cooked through, abbout 40 mins.
Meanwhile, in a saucepan, combine the tomatillos and just enough water to cover. Bring to a boil, then simmer until tender, about 5 mins. Using a slotted spoon, transfer the tomatillos to a food processor; reserve 1/2 cup cooking water. Puree the tomatillos with the onion, jalapeno, garlic and sugar.
In a skillet, heat the remaining oil over medium-high heat. Add hte tomatillo puree and cook, stirring, for 10 mins. Stir in the reserved cooking water and 1 Tblsp cilantro. Top the tortilla strips with the chicken, sauce and remaining cilantro.