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To a large pan, add a high heat frying oil on medium high heat. Season your chicken with salt and pepper then add to the pan skin side down.
Sear for about 5 minutes on medium heat to gently brown and crisp the skin.
While the chicken is frying, to a blender add your tomatillos, onion, garlic, deseeded jalapeno, mint, cilantro, the juice of one lime, and salt. Blend until very smooth so there are no chunks. Taste for salt and flavor, if you need a little more acidity you can add a splash of apple cider or white vinegar.
Flip your chicken to brown on the other side. It’s not necessary to cook all the way through during this step since we are going to braise it.
Once the second side is nicely golden brown, flip so the chicken is skin side up. Pour the salsa into the pan until it is just covering the chicken. Lower the heat and let simmer for 20-30 minutes or until the chicken is tender and falling off the bone.
You can enjoy the chicken as is, or pull off the bone before eating or letting cool. Finish with another taste for salt and acidity.
Place in your molds and freeze overnight!