Chicken Roasted with Tomato Serrano Sauce

Hello there Rick!!
What?? you aren't talking to me...
Come on, I m really sorry Rick for not meeting you for the past couple of weeks. You see I was busy with other commitments but I know, I know "no excuses".
Don't be mad at me :(
I want to really make it up to you.
What do you say about dinner?
Just you and me and....
some Tomato Serrano Sauce

coated on top of chicken drumsticks......

slurp...finger licking good I say!!
Aww come on... I know you want to..I even have a chilled Red in my fridge :D

Chicken Roasted with Tomato Serrano Sauce
6 chicken drumsticks
2 cups (approximately) tomato serrano sauce (recipe below)


Tomato Serrano Sauce
Adapted from Rick Bayless
Ingredients:
One 28-ounce can fire-roasted diced tomatoes in juice (I used chopped red tomatoes and then sauted it)
1 1/2 tablespoons vegetable or olive oil
2 garlic cloves, peeled and finely chopped
2 fresh serrano chiles, finely chopped (I used regular green chilies available in India)
About 1 cup chicken broth
Salt

Method:
Pour the tomatoes and their juice into to a blender and pulse to a very coarse puree. Heat the oil in a medium (3-quart) saucepan over medium.  Add the garlic and chile and cook, stirring until the garlic softens and begins to brown, about 1 minute. Add the tomatoes to the saucepan, and cook, stirring nearly constantly, until the mixture has reduced to the consistency of tomato paste, about 7 minutes.  Add the broth and simmer over medium-low until the sauce is the consistency of cream soup, 20 to 30 minutes.  Taste and season with salt, usually a generous 1/2 teaspoon.

Marinate the drumsticks in the sauce for 2-3 hours. 
Preheat the oven at 177 degree Celsius.
On a baking sheet lay out the chicken in single layer and make sure to evenly coat with the sauce.
Bake for 45 minutes (the chicken should be tender to the bone at this point).  Raise the oven temperature to 200 degrees Celsius. Tip off the juices that have collected around the chicken, then brush the pieces liberally with the sauce. Bake for 10 minutes to set the glaze.
Remove from the oven and serve hot.


Linking this post to The I Heart Cooking Club, presently featuring the recipes of Rick Bayless. Please visit my other friends here to check out their fabulous recipes.