Mole Poblano Chicken

1. 1

   In a medium enameled cast-iron casserole, combine the chicken, bay leaves, onion, garlic, peppercorns and a generous pinch of salt.

2. 2

   Add the broth and water and bring to a boil.

3. 3

   Simmer over moderate heat for 20 minutes, or until the chicken is almost cooked through.

4. 4

   Transfer the chicken to a plate and strain the broth into a heatproof bowl.

5. 5

   Set aside 4 cups of the broth and refrigerate the remaining broth for another use.

6. 6

   Wipe out the casserole and add the mole to it.

7. 7

   Whisk in the 4 cups of reserved broth until smooth and bring to a boil.

8. 8

   Season with salt.

9. 9

   Add the chicken and any accumulated juices to the casserole and simmer over moderately low heat until cooked through, about 10 minutes.

10. 10

    Transfer the chicken to a platter and skim any fat from the sauce.

11. 11

    Spoon 2 cups of mole sauce over the chicken, sprinkle with the sesame seeds and pass the remaining mole sauce at the table.

* Per serving · 4 servings · Values may vary.