Chicken in Peanut Sauce from Zarela's Veracruz: Mexico's Simplest Cuisine by Zarela Martínez

Ingredients

• 1 teaspoon sugar
• 2 Pickled Chipotle Chiles or canned chipotles in adobo
• 2 garlic cloves, coarsely chopped
• Freshly ground black pepper
• 2 tablespoons cider vinegar
• ⅓ cup dry red wine
• 2 cups chicken stock, preferably homemade
• 1 3½-to-4- pound chicken, cut into 6 serving pieces
• 1 cup shelled and skinned raw peanuts or roasted peanuts
• 2 ancho chiles, stemmed and seeded
• 1 French roll (about 3 ounces), cut into ½-inch slices, or four ½-inch slices French baguette
• 2 tablespoons vegetable oil
• 1½–2 teaspoons salt, or to taste
• 1 small white onion, coarsely chopped
• 1 large fresh hoja santa leaf or 2–3 dried leaves
• 2 large ripe tomatoes, coarsely chopped