tomatoes, canned italian-style and diced
green chile peppers, chopped
Poach chicken pieces until almost tender, about 15 minutes, in 1 quart well-seasoned water. (I add chicken base, basil, oregano and rice wine.)
Add bay leaf, 2 cloves of garlic, peppercorns and salt.
Let chicken cool in broth.
Saute onion until golden in hot oil in a dutch oven.
Add the tomatoes and chiles.
Season the sauce with salt, pepper and oregano.
Add 2 cups reserved chicken stock.
Boil 5 minutes, add mashed garlic and correct the seasoning.
Place chicken in baking dish, pour all of the sauce over it, cover, and bake in a 350 oven for 15 minutes, until bubbly.