Mole Poblano Chicken

• MAKE-AHEAD

Ingredients

1. One 3 1/2-pound chicken, cut into 8 pieces
2. 2 bay leaves
3. 1 medium onion, chopped
4. 1 whole head of garlic
5. 1 teaspoon whole black peppercorns
6. Salt
7. 3 cups low-sodium chicken broth
8. 3 cups water
9. One 7-ounce jar prepared mole rojo
10. 2 tablespoons sesame seeds, lightly toasted

1. In a medium enameled cast-iron casserole, combine the chicken, bay leaves, onion, garlic, peppercorns and a generous pinch of salt. Add the broth and water and bring to a boil. Simmer over moderate heat for 20 minutes, or until the chicken is almost cooked through. Transfer the chicken to a plate and strain the broth into a heatproof bowl. Set aside 4 cups of the broth and refrigerate the remaining broth for another use.
2. Wipe out the casserole and add the mole to it. Whisk in the 4 cups of reserved broth until smooth and bring to a boil. Season with salt. Add the chicken and any accumulated juices to the casserole and simmer over moderately low heat until cooked through, about 10 minutes. Transfer the chicken to a platter and skim any fat from the sauce. Spoon 2 cups of mole sauce over the chicken, sprinkle with the sesame seeds and pass the remaining mole sauce at the table.