2 broiler-fryer chickens (about 3 lbs. each), cut in pieces
1 lg. onion, sliced
3 whole cloves garlic
1 can (about 14 oz.) regular strength chicken broth

Place all chicken but breasts (reserve giblets for other uses) in a deep kettle. Add the onion, garlic, and chicken broth. Cover and simmer 25 minutes. Cut each breast in half and add to pan; continue to simmer, covered, 20 minutes or until breasts lose all pink color (cut gash to test).

Lift chicken from broth, set aside to cool slightly; then pull off and discard skin and bones. Cut each breast into 3 pieces. Cut other large pieces into the size of breast meat pieces.

Pour broth through a wire strainer and reserve; discard vegetables. Skim off fat and discard. Measure broth; if less than 3 cups, add water. If more than 3 cups, boil to reduce. If made ahead, cover and chill chicken and broth separately.

MOLE SAUCE:

Combine in a blender jar 2 tablespoons chile powder, 20 whole blanched almonds, 1/4 cup diced green tipped banana, 1 teaspoon each ground cinnamon and salt, 2 corn tortillas (torn in pieces), 2 tablespoons sesame seed, and 1 tablespoon pine nuts. Whirl mixture, adding enough reserved chicken broth (see above) to blend smoothly.

Pour sauce into a pan; add remainder of broth, 6 tablespoons butter, and 1 ounce semi-sweet chocolate. Heat to simmering over medium heat, stirring. (If made ahead, cover and chill, then reheat.)

For more authenticity, omit regular chile powder and use 2 tablespoons pasilla chile powder; use 1/2 cake (3.3 ounce size) Mexican beverage chocolate instead of semi-sweet chocolate. Find these at a Mexican grocery store.