Chicken with Chipotle Mole (Pollo Enchipotlado) | Saveur

Ingredients

• One 2–21/4 lb. chicken, butchered into 8 pieces and skin removed
• Kosher salt and freshly ground black pepper
• 2 Tbsp. Dijon mustard
• 2 lb. Roma tomatoes, coarsely chopped (5¼ cups)
• ¼ cups finely chopped white onion
• 4 medium garlic cloves, peeled
• 3 whole canned chipotles in adobo, plus 2 Tbsp. adobo sauce
• 1 Tbsp. olive oil
• 1 Tbsp. unsalted butter
• 3 bay leaves
• Mexican crema, for drizzling
• Warm corn tortillas, for serving