This easy stovetop chicken stew with corn and potatoes uses just such a sauce. It’s a perfect meal for right now—all the fresh flavors of summer, but so warming on a crisp fall day. Don’t balk at making your own sauce for this recipe; it’s a matter of about 15 minutes. First, remove the husks from the tomatillos and rinsed off the sticky sap. Then pop them briefly under the broiler with a poblano pepper or two and some garlic for company. Whiz in a blender and you’re done. By the way, poblanos are generally fairly mild, but every once in a while along comes a fiery one, so snip a piece off and taste it if you are worried about the heat factor. Once you have finished making the sauce, you’re practically home free. Brown the chicken on one side to crisp the skin. If you can still find corn on the cob this late in the season, just cook it briefly in the microwave while you start the peppers and potatoes on the stovetop. If fresh corn isn’t available, frozen corn makes a fine substitute. When you assemble the stew, make sure the chicken is about halfway submerged in the sauce. This keeps the skin nice and crisp while the meat stays moist and cooks through.
12 tomatillos (about 1 1/2 pounds) 1 large or 2 small poblano chiles 2 cloves garlic, peeled 1/4 large white onion, sliced 1 cup loosely packed cilantro leaves Kosher salt to taste
For the chicken:
8 bone-in, skin-on chicken thighs (about 3 pounds) Kosher salt and freshly ground black pepper, to taste 2 tablespoons olive oil 1 pound small creamer potatoes (small Yukon gold or red 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
