Pollo Enchipotlado or Chicken in a Creamy Chipotle Sauce - Cooking by the Book

Ingredients

• 1 whole chicken, about 2 pounds, butchered into about 8 pieces
• Sea salt and freshly ground pepper
• 2 tablespoons Dijon mustard
• 5¼ cups (about 945 g) chopped tomatoes
• ½ of a small white onion (50 g), chopped
• 4 cloves garlic, peeled
• 1 tablespoon olive oil
• 1 tablespoon butter
• 3 whole chipotles in adobo plus 2 tablespoons adobo sauce (add an extra tablespoon of sauce for a spicier dish)
• 3 bay leaves
• Mexican crema, for garnish