Pre-heat your oven to 400F.
Bring a pot of water to boil and cook the tomatillos for 10 minutes. Drain and chop.
Heat a skillet large enough to hold the chicken in a single layer over medium heat.
Coat the chicken thighs with olive oil and season liberally with creole seasoning.
Film the skillet with olive oil.
Place the chicken, skin side down and cook until golden brown.
Remove the chicken from the skillet and remove all but 2 Tbsp of fat.
Saute the onions and jalapeños until soft, around 5 minutes.
Add the garlic and cook another minute.
Mix in the tomatillos and 2 tsp creole seasoning and cook for 2-3 minutes.
Now add 1/4 cup chicken stock and nestle the chicken in the sauce. It's critical to keep the skin above the liquid or it will get soggy.
Roast the chicken until you get an internal temperature of 175F, about 20-25 minutes. Keep an eye on the dish. If the sauce gets too dry (like it looks like it might burn) add another 1/4 cup chicken stock.
When the chicken is done remove the skillet from the oven. Remove the chicken and set aside. If the sauce is too runny place the skillet over medium heat and reduce until you get a saucy but not runny consistency. If it's too dry, add a bit more chicken stock.
Adjust for salt.
Garnish with a bit of cilantro.
Serve the chicken over the sauce.