(light green part only).

Cook over medium, undisturbed, until fat renders and skin is crispy and golden, 10 to 12 minutes.Flip chicken, and cook until lightly golden, about 2 minutes.

Transfer chicken to a plate, skin side up; remove and discard all but 1 tablespoon of chicken fat from skillet.. Add onion to drippings in skillet, and cook over medium-low, stirring often, until just softened, about 5 minutes.Stir in poblanos, garlic, and coriander; cook until fragrant, about 2 minutes.Add tomatoes with their juices, 1 cup water, and remaining 1 teaspoon salt, and stir to combine.

Add chicken, skin side up, to skillet; reduce heat to low, and simmer, covered, until a thermometer inserted in thickest portion of chicken registers 165°F, about 20 minutes.Remove lid, and cook until sauce thickens slightly, 20 to 25 minutes.. Divide chicken and sauce evenly among 4 plates.

Serve with warm corn tortillas or mashed potatoes.

If serving with mashed potatoes, stir 2 tablespoons of mustard into 4 cups mashed potatoes before serving..The rise of American truffles could eventually reshape how chefs and consumers source this prized ingredient.. Truffles are everywhere.

That’s what I hear over and over from chefs, foragers, and cultivators across the country.Certainly there’s the ubiquity of imported truffles on the market, luxuries from France or Italy like those lusciously pungent Albas, Perigords, and Burgundies commanding hundreds of dollars per ounce.

But outside of the restaurant, both.cultivated and native American truffles.