Often, my kitchen inspiration is based on what is ripe and ready for picking in the garden. Our backyard has provided an abundance of tomatillos and chili peppers this week, which instantly had me thinking about Salsa Verde. A versatile sauce that blends the piquant brightness of the tomatillos with cilantro and fresh green chilis, Salsa Verde is wonderful served cold or hot. Here, I have used it as a braising liquid for chicken, which is then finished in the oven with cheese. A satisfying dish fit for a crowd.

For the Salsa Verde:

10 to 12 small tomatillos, husks removed, sliced in half...