Home Cooking

Chicken Mole

Chicken Mole with skin or w/o?

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Chicken Mole with skin or w/o?

ms_tasteful | Feb 5, 2011 09:18 AM

Hi I am about to start on the Rick Bayless recipe for the black mole. I am unsure as to whether to leave the skin on the chicken or not. I am tending toward removing it. Any ideas? Also I need to finish it (cooking the chicken part) in the oven as I don't have a dutch oven large enough to accommodate all the chicken (doubling recipe). Any thoughts on that? I thought 350 oven, start with legs and thighs as he recommends then add breasts, maybe 30-45 minutes, checking for doneness along the way. Maybe covered loosely with aluminum foil?

Any advice would be greatly appreciated.
L

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