Mexican Pot au Feu

Sautee 1/4 lb smoked bacon in olive oil to render fat. remove to bowl.
Pepper and brown 2 split breasts and 2 thights in oil. I use kosher chicken. Remove to bowl.
Sautee in oil until soft 1 onion and 2 carrots sliced. Remove to bowl
Sautee until soft 1 sliced yellow pepper, 1 sliced red pepper and 2 sliced poblano peppers. Remove to bowl.
remove oil from pot.
Add to pot 1 cup chicken stock, 1 cup wine, 1 cup crushed tomatoes, Juice of 2 lemons, juice of 3 lines, juice of 1 blood orange. Deglaze.
Add sliced zest of blood orange (crucial), 1/3 cup chopped cilantro, 3 chipotle chiles in adobo, 1 tbsp adobo sauce, 1 lb sliced dried sausage (or chorizo if available), contents of bowl.
Cover and cook1 hour.

Salt to taste. Stir aggressively before serving as heavy ingredients will sink to bottom. Serve in bowl with liquid and more chopped cilantro on top.
Bread and butter or buttered rice as a side.