Cover chicken with 1 quart of water; add bay leaf, 2 cloves of garlic, peppercorns and salt. Poach chicken pieces until almost tender, about 15 minutes. Strain the liquid, skim off fat, and reserve.
Saute onion until golden in hot oil in a dutch oven. Add the tomatoes and chiles. Season the sauce with salt, pepper, and oregano. Add 2 cups reserved chicken stock. Boil 5 minutes, add the minced garlic, and adjust the seasoning.
Place chicken in baking dish, pour all of the sauce over it, cover tightly with foil, and bake in a 350 F oven for 20 to 25 minutes, until bubbly and chicken is cooked through.
Calories per serving: 578
Fat per serving: 36.0g