Tomatillo Braised Chicken Thighs

12  ounces		tomatillos (about 5 medium), husks removed
6		garlic cloves
1		medium jalapeño 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
1-1/2  lb.		8 boneless skinless chicken thighs
1/2  teaspoon		freshly ground black pepper
2		olive oils
1/2  cup		grape tomatoes, quartered
3  tablespoons		low fat Greek yogurt
1/2  teaspoon		Table Salt

Tip: Click on the ingredient links to learn the nutritional information for all the Tomatillo Braised Chicken Thighs ingredients. The serving size for any ingredient in Tomatillo Braised Chicken Thighs may be adjusted using the nutrition facts serving size calculator. Use it to help cut calories, carbs and more from your recipes.

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 yogurt.

Serving size: 2 chicken thighs, about 1/3 cup tomatillo sauce, 2 tablespoons tomatoes, and 2 1/4 teaspoons yogurt