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Moving the chicken around can cause the breasts to stick to the pan and rip, so resist fiddling with the meat while it’s cooking. Flip the chicken and cook for an additional 5-6 minutes
In a large 12-inch, oven-safe pan, add about 2 tablespoons of olive oil, vegetable oil, clarified butter or ghee to coat the bottom of the pan. Heat the pan until the fat is smoking.
Let the meat rest: The vegetables will take a bit more time to cook than the chicken, so let it rest for a few minutes on the cutting board while they finish up in the oven.
Bake chicken and potatoes 1-1/4 hours or until chicken is done (165ºF), stirring potatoes every 30 min. TRANSFER chicken to large serving dish, reserving juices in pan. Let chicken stand 10 min. Meanwhile, add bacon and onions to potatoes; mix lightly. Spoon around chicken in dish. Skim fat from reserved chicken juices in pan; discard.
When ready to cook, remove the reserved sauce from the refrigerator and set it on the counter to loosen up. Heat the oil in a large skillet (preferably cast-iron or nonstick) over medium-high heat.
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Simmer on low heat 3 min. or until chicken is done, stirring occasonally. Stir in Neufchatel. DRAIN pasta mixture; return to pan. Stir in chicken mixture and 1/2 cup mozzarella; pour into 2-qt. casserole sprayed with cooking spray. BAKE 20 min. or until heated through; top with remaining cheeses. Bake 3 min. or until mozzarella is melted.
Preheat the oven to 400°. In a saucepan, whisk the mole paste with the stock. Boil the mole sauce over high heat, whisking occasionally, until reduced to 2 cups, 25 minutes.
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