Instructions: Heat oil and butter in skillet and saute chicken until golden. Remove to flameproof casserole which has a lid, and season with salt and pepper. Save fat in pan. Add stock; cover and simmer gently until tender, about 45 minutes. Meanwhile, combine prepared chiles, onion, garlic, spices, nuts, bread and a little stock in the blender and blend to a coarse puree, blending in 2 batches.

Heat oil and butter remaining in skillet, adding enough to make 2 Tbsp. if necessary. Cook the puree for 5 minutes, stirring constantly. Pour the stock off the chicken; add to the sauce; and cook, over low heat, until it is the consistency of heavy cream. Pour over the chicken in the casserole, and simmer gently for 5 minutes or until heated through.

Serves 6.

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