Mole de cacahuate (red peanut mole) baked over chicken breasts

Pull the stems from the ancho chiles, tear them open and shake out all the seeds.

Heat a Dutch oven over medium-high with a film of oil; add half an onion, two garlic cloves and the anchos torn into pieces, and stir until the chile turns from cranberry red to chocolate brown inside and smells toasted, about 5 minutes.

Scrape everything into a blender jar, leaving no onion behind in the pot.

Add two pieces of white bread, two thirds of a can of fire-roasted tomatoes with juice, cinnamon, allspice, two chipotles with a little canning liquid, the toasted peanuts and a cup and a half of broth; blend until very smooth.

Film the pot with oil over medium-high; when it sizzles, add the puree all at once and stir until it darkens and thickens to almost tomato paste, so each swipe shows the bottom of the pot.

Add two more cups of light chicken broth, half a cup of red wine, two bay leaves and a dash of cider vinegar.

Simmer on low about an hour with the lid set askew to limit evaporation without pressing the sauce down to stick.

Check nothing is sticking and whisk in any skin; season with about two teaspoons of salt, then a little sugar to bring out the chiles' fruitiness.

Ladle the hot mole over boneless skinless chicken breasts.

Bake at 350 about 30 minutes.

Check doneness by touch, or 'around 150 to 60 degrees' on an instant-read thermometer.

Spoon sauce over everything and garnish with parsley leaves.