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1
Heat a griddle or heavy skillet over medium heat.
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2
Add the unpeeled garlic and roast until softened, shaking pan, about 15 minutes (garlic will blacken in spots).
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3
Cool and peel.
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4
Meanwhile, heat another skillet.
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5
Open and flatten the chilies (they may break), and toast 2 at a time, pressing them against the hot surface until they crackle and emit wisps of smoke.
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6
Flip over and toast other sides.
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7
Place in a bowl of hot water.
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8
Weight with a plate to keep the chilies submerged, and soak for 30 minutes.
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9
Drain.
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10
Place the garlic, chilies, oregano, cumin and 2/3 cup of chicken broth in a food processor or blender and process until smooth, scraping and stirring.
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11
Add more broth, if needed, to puree the chilies.
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12
Press through a medium-mesh sieve and set aside.
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13
(The dish can be made ahead up to here.)
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14
Heat the oil in a large, wide pot over medium-high heat.
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15
Pat the chicken dry and place in the pot in a single uncrowded layer, in batches if necessary.
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16
Cook until browned, about 4 minutes per side.
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17
Remove from the pan and set aside.
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18
Place all but 2 onion slices in the pot.
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19
Saute until browned, about 8 minutes.
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20
Add the chile puree and cook, stirring constantly, until thickened and much darker, about 5 minutes.
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21
Stir in the remaining 2 cups of broth.
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22
Simmer for 15 minutes, stirring occasionally.
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23
Stir in the potatoes and mushrooms, cover and simmer over medium-low heat for 10 minutes.
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24
Push the chicken legs into the sauce, cover partly and cook 15 minutes.
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25
Push the remaining chicken into the sauce, cover partly and cook until done, about 30 minutes longer.
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26
Transfer the chicken to a warm, deep serving platter.
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27
Season the sauce and vegetables with salt.
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28
Spoon the sauce over the chicken and arrange the vegetables around it.
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29
Shape the reserved onion slices into rings and scatter over the vegetables.
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30
Serve.
