Chicken Stew with Tomatillo Sauce

Ingredients

• 12 tomatillos
• 1 large or 2 small poblano chiles
• 2 cloves garlic, peeled
• 1/4 large white onion, sliced
• 1 cup loosely packed cilantro leaves
• Salt to taste
• 8 bone-in, skin-on chicken thighs
• Salt and pepper, to taste
• 2 tablespoons olive oil
• 1 pound small creamer potatoes, halved
• 1 red bell pepper, seeded and cut into thin strips
• 1/4 cup or more water
• 2 cups corn kernels, fresh or frozen
• 1/2 cup chicken stock or broth
• Cilantro, for garnish
• 1 lime, quartered, for garnish
• Tortillas or rice, for serving
• Blender or food processor

Directions

1. Move an oven rack so it sits about 4 inches below the broiler, then turn the broiler on. Pull the husks off the tomatillos and rinse them well under cool water to get rid of the tacky coating. Lightly coat a rimmed baking sheet with oil, arrange the tomatillos, poblano chile(s), and garlic on it, and broil them for 4 to 5 minutes per side, until the tomatillos have softened and the skins are charred in patches. Let everything cool for a bit.
2. Rub off any easily loosened charred skin from the chile(s), without worrying about every last bit. Halve the chile(s), discard the seeds, and add them to a blender with the roasted tomatillos, garlic, onion, cilantro, salt, and any juices left on the baking sheet. Pulse until the mixture becomes a chunky puree, then set it aside. You can also make the sauce a few days ahead and refrigerate it.
3. Heat the oven to 375 degrees F. Season both sides of the chicken thighs with salt and pepper.
4. Warm the olive oil in a large ovenproof skillet set over medium-high heat. Place the chicken in the pan skin side down and cook for 6 to 8 minutes, until the skin is crisp and deeply golden. Move the chicken to a plate.
5. Pour off the excess fat, leaving only a thin coating in the skillet. Put the pan back on the heat, then add the potatoes, peppers, and 1/4 cup of the water. Cook for 8 minutes, stirring now and then, until the potatoes are nearly tender. If the vegetables begin grabbing onto the pan, splash in more water, 2 tablespoons at a time.
6. Add the tomatillo sauce, corn, and stock to the skillet and stir to combine. If you are using fresh corn, you can hold some back for garnish, if you like. Bring everything to a simmer, taste, and season with more salt and pepper if needed. Tuck the chicken back into the pan skin side up, leaving it partly in the sauce while the crisped skin stays above the liquid.
7. Transfer the skillet to the oven and bake for 20 minutes, until a thermometer pushed into the thickest part of a thigh reads 165F. Take the pan out of the oven.
8. Divide the vegetables and sauce among 4 shallow bowls, then place 2 chicken thighs on each serving. Finish with cilantro, add lime wedges, and serve with rice or tortillas, if you like.