This is a Rick Bayless recipe from the Feb-March 2005 issue of Eating Well. Thanks, Rick!
1 medium onion, if you eat them, sliced into 1/4 inch thick rounds
4-6 medium red potatoes, scrubbed and sliced into 1/4 inch thick rounds
6-8 skinless chicken thighs (bone in or out, your preference - I like bone in)
1 large bunch cilantro, rinsed and chopped
12 to 16 medium to large tomatillos, husks removed, rinsed and sliced into 1/4 inch thick rounds
1 can sliced pickled jalapeno peppers, drained, 2-4 tb of pickling liquid reserved
1/4 tsp salt
Use a large dutch oven or a stock pot with a tight-fitting lid. Grease the bottom of the pan with a little olive oil, then layer in the onions, potatoes, 1/8 tsp salt, chicken thighs, remaining 1/8 tsp salt, cilantro, tomatillos, and jalapenos. Sprinkle with reserved pickling liquid, put the lid on, and bake in a 400 degree oven for 45-60 minutes, or until the chicken is done (time varies for bone in or boneless thighs). Remove the lid and let it bake a little while longer to reduce the liquid. Serve with sour cream and thick flour tortillas.