Chicken with roasted tomatillos, poblanos and potatoes

Trim the stray bits of skin from the chicken thighs, pat dry with paper towels and salt the skin side evenly.

Coat a hot 12-inch cast iron skillet with oil and lay the thighs in skin side down; salt the other side from high above the pan.

Brown the skin side only over medium-high heat about 10 minutes, until crisp and golden.

Roast the poblanos directly over a high gas flame (or high under a broiler), turning, until blackened and blistered; cool until they can be handled.

Pull off the blackened skin, pull out the seed pod, tear open, rinse briefly and cut into small pieces.

Move the chicken to a rimmed baking sheet to catch its juices; turn the heat down a little.

Pour the roasted tomatillo base into the pan and cook down 4 or 5 minutes until concentrated to the consistency of coarse tomato paste, so a spatula drawn through shows the bottom of the pan.

Halve potatoes larger than about three quarters of an inch, season with salt, cover and microwave 4 minutes until tender (or boil in salted water).

Add a cup of broth, the chopped poblanos and a couple of epazote branches to the sauce.

Taste and season with a generous teaspoon of salt; taste again.

Return the chicken skin side up so the skin stays relatively crisp.

Cover with a rimmed baking sheet and cook at a gentle simmer over fairly low heat; after a few minutes add the potatoes to warm in the sauce.

Cook another 10 to 15 minutes, to about 160 degrees on an instant read thermometer or until tender right at the bone.

Serve the thighs and potatoes with plenty of sauce, and lay cilantro leaves and small sprigs over the top.