Tomatillo-Braised Chicken Thighs

• 12 ounces tomatillos (about 5 medium), husks removed
• 6 garlic cloves
• 1 medium jalapeno pepper, halved and seeded
• 1 cup chopped fresh cilantro
• 1/2 cup unsalted chicken stock (such as Swanson)
• 1 1/2 teaspoons all-purpose flour
• 8 bone-in chicken thighs (about 1 3/4 pounds), skinned
• 1/2 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 2 teaspoons olive oil
• 1/2 cup grape tomatoes, quartered
• 3 tablespoons Mexican crema

1. Preheat broiler to high.
2. Place first 3 ingredients on a jelly-roll pan; broil 9 minutes, turning after 5 minutes. Combine tomatillo mixture, cilantro, stock, and flour in a blender; process until smooth.
3. Sprinkle chicken with salt and pepper. Heat a large skillet over medium-high heat. Add oil to pan; swirl to coat. Add chicken to pan, meaty side down; cook 5 minutes or until browned. Turn chicken over; top with tomatillo mixture. Partially cover pan; reduce heat to medium-low, and simmer 9 minutes or until chicken is done. Sprinkle with tomatoes; top with crema.
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garlic, jalapeno pepper, fresh cilantro, chicken, flour, chicken, salt, freshly ground black pepper, olive oil, grape tomatoes, crema

Taken from www.myrecipes.com/recipe/tomatillo-braised-chicken-thighs (may not work)