8 chicken leg quarters (with skin)
1 1/2 cups milk
1 cup sour cream
2 chipotle peppers in adobo sauce
2 tablespoons chicken bouillon granules
1 tablespoon butter
salt (to taste)

Preheat oven to 375 ºF.  Roast the chicken legs until the skin gets crispy (around 30 to 40 minutes).  While the chicken is in the oven, mix the milk, sour cream, chipotle peppers and chicken bullion in a blender or food processor and puree until the mixture is smooth.  Melt the butter in a large pan; add puree. Bring it to a simmer and then turn the heat to low and reduce.  Add salt to taste for seasoning.  When the chicken is cooked, add it to the reduced puree and let it simmer in the pan for around 10 minutes (or more) to take on the flavor of the sauce.