6 whole chicken legs
3 tablespoons oil
1/2 cup milk
1 cup Mexican crema
1 canned chipotle chile - (to 3)
Salt
1/4 cup chicken broth
2 dried California chiles
3 tablespoons sesame seeds
Warmed corn tortillas
Directions: one line for each direction. When saved the lines will be numbered.
Cook chicken in oil in skillet over medium heat until browned, 6 to 8 minutes each side. Cook in batches, if necessary. Remove skin and set chicken aside in Dutch oven.
Combine milk, 1/2 cup crema, chipotles to taste and salt to taste in heavy saucepan. Bring to boil. Pour into blender and blend until smooth. Pour sauce over chicken and cook over low heat 15 to 20 minutes, turning once. Add remaining 1/2 cup crema and chicken broth, and cook 5 minutes longer, or until cooked through, gently mixing sauce.
When ready to serve, place chicken on heated platter. With scissors, cut California chiles crosswise into thin rings, discarding seeds. Sprinkle chicken with sesame seeds and decorate with chile rings. Accompany with tortillas.
