Chicken with Mexican Charred Tomato Sauce

Ingredients

• 3 to 4 large tomatoes (18 to 20 oz. total)
• Lime wedges
• 1 tsp. finely chopped canned chipotle chile (about 1 small)
• ½ cup sour cream
• 2 jalapeños, cored, seeded, and finely chopped
• Leaves from ½ bunch cilantro (about 1 cup lightly packed), coarsely chopped
• 3 cloves garlic
• + 4 more ingredients
• • 1 small onion, quartered
  • Salt and freshly ground black pepper
  • 4-lb. chicken, cut into 6 pieces (or 3-½ to 4 lb. chicken pieces)
  • 2 Tbs. butter or olive oil

Heat a large cast-iron skillet, without any oil, on high heat. When the pan is very hot (about 3 to 4 min.; a drop of water will sizzle away instantly), put in the garlic, onion, and tomatoes. Stirring every few minutes, cook the onion and garlic until they brown on all sides and become fragrant,...

View full recipe at Fine Cooking