Does anyone have a good recipe

Although I've never heard of it, I looked it up and found this recipe

http://www.cdkitchen.com/recipes/recs/284/Chicken_Mole46413.shtml

Recipe for what?

Well Yougart & peanutbutter is my FAV! Also if your makeing homemade Mac & Cheese try & put a little chicken broth & lots of Garlic!

RECIPR 4 LUV!

Lacking a good recipe for "luv" (wish I did!) here is a recipe for Chicken Mole Poblano or Chicken in Chile and Chocolate Sauce

The following recipe is by Aida Gabilondo in her cookbook "Mexican Family Cooking"

2 21/2 lb fryers or broiler/fryers cut into serving pieces
2 bay leaves
8 peppercorns
1 Pint prepared mole poblano paste (see below) dissolved in chicken broth
1 Tbs Hershey's cocoa mixed with 3 tablespoons hot water
1 tablespoon Vinegar
6 garlic buds, peels
2 Tbs lard
2 tablespoons flour
Salt and pepper
2 Tbs sugar or to taste
4 TBS sesame seeds, fried lightly in butter

Poach Chicken with bay leaves and peppercorns in well-seasoned water to cover. Let cool in own broth.
Dissolve mole paste in 3 cups reserved strained chicken broth (easily done if you use a blender). While blending add cocoa paste, vinegar, and 6 peeled garlic buds. Add more chicken broth. Sauce must not be too thick to start with.
In 2 Tbs lard brown 2 Tbs flour until golden, add the mixture that's in the blender, rinse out the blender with 1 cup warm water, and add that to the sauce. Correct seasoning. Start adding sugar until sweetness is agreeable to you. I do not care for a sweet mole sauce but many people do.
Place warm chicken pieces in sauce and cook over vary slow heat for 30 minutes. Keep kettle covered but stir often and check for sticking. Roux should give you a sauce of medium-thick consistency that holds together well. Grease tends to come to he surface. Unless you are calorie=counting do not remove, keep stirring it into the sauce.
Serve in a deep serving dish and sprinkle the toasted sesame seeds on top. It is a lovely sight to hehold. A must - hot fresh corn tortillas, and a rice dish. I personally like a fresh cool lettuce salad and iced tea.

The paste Mole Poblano is sold in Mexican sections of stores with ethnic sections.

The following comments are mine.

The roux gets better when you cook it longer. If you know how to make roux, make a chocolate one. This is the color, not the flavor. The Mexican version is rich but a little bland for my Texan tastes so the addition of two tablespoons of Adobo sauce from a can of Chilpolte will add additional complexity and zing. Likewise, bacon drippings taste better than lard. I never add sugar at all much like the author but many people prefer it a little sweet. I really don't like to overcook chicken but it seems like the longer the chicken is in contact with the mole, the better it gets. The reheated version the next day is much rounder and more complex than the original. Folks from the North that never eat Mole are missing out. It is a little like never having tasted chili. Texas Chile that is.