Salt the chicken and brown the skin in a deep-sided skillet over medium heat. Remove chicken and add whole tomatillos and tomatoes. Cook until skin is starting to brown and blister. Add the onions and cook 5 min. Add the garlic, oregano and bay leaves and cook another 3 min. Add the water and vinegar and then return the chicken to the pot. Bring to a boil and then reduce to a simmer. Cover. Check the chicken temp in 20 min and remove at 145-150 degrees. Remove the bay leaves and add chipotle and adobo. Using an immersion blender or traditional one, blend until smooth. Remove the chicken skin and bones. Shred the chicken and return to the sauce. Cook until sauce reduces and thickens. Serve with tortillas or polenta. In a large pot, boil 4 cups water. Slowly add in the polenta and whisk. Over the next 20 min, whisk occasionally to reduce lumps. When smooth and thick, add 4 tbsp butter and 2 tsp salt. Serve.