Cover chicken with 1 quart of water; add bay leaf, 2 cloves of garlic, peppercorns and
Poach chicken pieces until almost tender, about 15 minutes. Strain the liquid, skim off fat, and reserve.
Saute onion until golden in hot oil in a dutch oven. Add the tomatoes
and chiles. Season the sauce with salt, pepper, and oregano. Add
2 cups reserved chicken stock. Boil 5 minutes, add the minced garlic,
and adjust the seasoning.
Place chicken in baking dish, pour all of the sauce over it, cover tightly with foil,
and bake in a 350° oven for 20 to 25 minutes, until bubbly and chicken is cooked through.
Calories per serving: 578
Fat per serving: 36.0g