Mick brought this chicken mole to a recent party honoring Doug King. Served with tortillas and rice, this is the best application of chicken and chocolate known to man. Make sure to check out the recipe for the Mole Sauce.

Ingredients
Yield: 20 hearty servings
You will need a 6 - 8 quart HEAVY stock pot or dutch oven (you might have to raid the brewery)
8 lbs	Boneless, Skinless Chicken Leg Meat
3	Good Sized Onions, coarsely diced (yellow, white, red dinna matter)
4	Fresh Pasilla Chiles, cored, seeded and sliced into half inch rings
4	Fresh Anaheim Chiles, cored, seeded and sliced into half inch rings
3	Carrots, 1/4" frenched
6	Celery Ribs, 1/4" frenched
1 bunch	Cilantro
2 Tbsp	Oil
2 Tbsp	Mexican Oregano
3	Bay Leaves
1 Tbsp	Fresh Thyme (or 1 tsp dried)
10 cloves	Garlic (Yes, 10, count'em)
1 batch	Mick's Mole Sauce
	Salt, to taste

Butterfly the chicken meat to try to make it of uniform thickness, but otherwise leave it in flat pieces as big as you can.

Separate cilantro leaves from stems. Coarsely, chop leaves and set aside. Do the same with the stems (yep, the stems) and set aside

If you have a grill pan or griddle, use it, otherwise you can broil or pan brown chicken. Save any juice; it's good stuff. Cut the chicken into 2 or 3 inch square-ish pieces.

In the dutch oven over medium high heat, add oil. When hot add onions, chilies, carrots, celery. When onions are translucent (if you don't know what that means, look it up), add the garlic, cilantro stems (STEMS!), thyme, oregano and bay leaves. When garlic is soft, add chicken and stir through. Add mole sauce below, stir through (cheaters, check for lumps, you Real-Dealers know what you should have been doing all along).

Barely simmer on stove top or in low oven 150degrees (best) for 2 hours. Real-Dealers, you know what to do!

Optional: For the bold, as much pureed canned chipotle chiles in adobo as you can handle.

Accompaniments and Garnish:
Mexican rice
Chopped cilantro leaves
Corn Tortillas, accompaniment