Heat a deep ovenproof Dutch oven over medium heat. Add
chicken pieces, and cook until brown on all sides, about 20 minutes.
Season chicken with 1 teaspoon sat and pepper.
Cover pan with lid
and place in oven for 20 to 30 minutes or until chicken juices run
Meanwhile, in a large saucepan, combine mole sauce,
enchilada or tomato sauce and chicken broth, beginning with 1/2
cup. Add more as needed to adjust consistency and flavor. Heat to
boiling; reduce heat to simmer. Stir in peanut butter, chocolate
and sugar. Cook and stir until chocolate is melted, about 5 minutes.
Continue simmering 10 minutes longer. Season with 1/2 teaspoon salt,
or to taste. If sauce seems too thick, add just enough water or
chicken stock to thin to desired consistency.
from oven and pour sauce over chicken.
Reduce oven temperature
to 300 degrees F. Return chicken to oven, covered, and bake for
30 to 40 minutes or until chicken is tender, almost falling off