Neutral cooking oilsuch as vegetable or rapeseed oil
Sea salt
Freshly ground black pepper
Instructions
Add a splash of oil to a saucepan and heat until shimmering. Season the chicken with salt and pepper and add to the pan, skin side down. Cook for 5-6 minutes on medium-high heat, without turning, to brown the skin, then flip and cook for another 2-3 minutes until lightly seared. Remove from the pan and set aside until later.
Add the tomatillos and tomatoes to the pan and continue to cook over high heat for approximately 5 minutes, until well coloured. Add the garlic to the pan and cook for another minute or 2, then add in the onion and reduce the heat to medium.
Stir and cook until softened (around 3-4 minutes), then season with salt and add the oregano and bay leaves. Cook for another 30 seconds, then add the vinegar and stock to the pan. Also return the chicken to the pan and increase the heat. Bring to a boil and reduce to simmer. Simmer for 20-30 minutes until the chicken is cooked through, then remove from the pan and set aside.
Increase the heat to high and cook the sauce until it reduces by around half, then blend until smooth.
Remove the chicken from the bone, shred the meat and return to the blended sauce. Taste for seasoning and add more salt and pepper if necessary.