Quail in Red Peanut Mole - Rick Bayless

Ingredients

• 4 tablespoons vegetable oil, olive oil, bacon drippings or fresh-rendered pork lard (divided use)
• 2 dried ancho chiles, stemmed, seeded, and torn into 5 or 6 flat pieces
• 1/2 small white onion, sliced ¼ inch thick
• 2 garlic cloves, peeled
• 12 ounces (2 medium-small round or 6 to 8 plum) ripe tomatoes OR 2/3 of a 15-ounce can (1 cup) diced tomatoes in juice (preferably fire-roasted)
• 1 cup dry- or oil-roasted peanuts, plus extra to chop and use as garnish
• 2 slices firm white bread, roughly torn into pieces
• 2 canned chipotle chiles en adobo
• 1/4 teaspoon ground allspice
• 1/2 teaspoon ground cinnamon, preferably Mexican canela
• 3 1/2 cups chicken broth (divided use)
• 1/4 cup (about 1 1/2 ounces) finely chopped Mexican chocolate
• Salt and sugar, for seasoning
• 6 glove-boned, good-size quail (I like ones that are at least 4 ounces each)
• Olive oil and salt
• Sprigs of flat leaf parsley, for garnish