Smoky Peanut Mole with Grilled Quail ( Codornices Asadas en Mole de Cacahuate )

Ingredients

• Sugar
• 1 tablespoon(s) cider vinegar
• About 3 ½ cups chicken broth
• 1 cup(s) dry roasted peanuts
• 2 bay leaves
• A little freshly ground black pepper
• sprig(s) of flatleaf parsley
• + 12 more ingredients
• • 4 tablespoon(s) vegetable or olive oil
  • 0.5 small white onion
  • 2 clove(s) garlic
  • 0.5 cup(s) fruity red wine
  • 0.5 teaspoon(s) cinnamon
  • 0.125 teaspoon(s) allspice
  • Salt
  • 2 canned chipotle chiles en adobo
  • 2 slice(s) firm white bread
  • 2 medium cho chiles
  • 8 ounce(s) atoes
  • 12 partially-boned

The peanut mole. Tear the ancho chiles into flat pieces, then toast a few at a time on an ungreased griddle or skillet over medium heat: press flat with a metal spatula for a few seconds, until they crackle and change color slightly, then flip and press again. (If they give off more than the slig...

View full recipe at Food & Wine