Prepare oven according to Mugnaini’s Roasting Environment 500-600 Degrees
Place the tomatillos, poblano, jalapeño, onion and garlic on a half sheet pan, drizzle with the olive oil and salt, toss to coat. Place into the oven and roast for 10-12 minutes or until the vegetables are softened and charred. Once out of the oven, allow them to cool for about 10 minutes.
Add the vegetables and any juices into the work bowl of a food processor then add in the cilantro leaves and pulse to combine. Once combined, check on the consistency of your chili verde. If it is too thick (holds its shape when dolloped onto a plate) then you will want to add in some chicken stock. Set aside.
Season the chicken with salt and pepper then very lightly dust with flour. Preheat a pan large enough to hold the chicken in a single layer inside the oven. Once preheated, pull it onto the shelf and add in about 2 tablespoons of olive oil followed by the chicken thighs skin side up. Slide the pan back into the oven and lightly brown the chicken, rotating the pan once so each side gets even exposure to the flame. This should take around 6 to 8 minutes.
Once the chicken is browned, pour the chili verde into the pan until it covers about ¾ up the side of the chicken. Cover with foil and place into the oven. Cook for 40 to 45 minutes or until the chicken is tender and the internal temperature of the breast is at least 155 degrees. Uncover and cook for 10 more minutes to reduce the sauce.
Taste for seasoning, adding more salt and pepper if needed. Serve, passing garnishes separately.