We really needed to find something to do with our tomatillos.  I browsed through some recipes yesterday and saw that they would work quite well with onions in a thick sauce to go with chicken.  I chopped some sweet onions and a pound or so of tomatillos and seasoned them in a bowl with minced garlic, cumin, red pepper flakes, salt, and ground black pepper.Brown some chicken pieces in olive oil.  I used bone in thighs with the skins on but whatever you like will work fine.  Let them develop a nice crust then set them aside and dump the excess grease.  Saute the veggies in the same pan for a few minutes then add a half cup of stock and let them cook some more.  I added a good sprinkle of the dried chipotle pepper seasoning I like.Add the chicken back and cover.  Simmer until the chicken is cooked through. I stirred in corn starch in a slurry to thicken the sauce before plating.  Serve over rice.

[edited to correct spelling of tomatillo]