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.