4 CHICKEN THIGHS – 1 ½ – 1 ¾ LBS
2-3 TBS VEGETABLE OIL
3-4 TBS BUTTER – unsalted
1 ONION – small, coarsely chopped
1/3 CUP CARROT – finely chopped
1/3 CUP CELERY – finely chopped
BLACK PEPPER – freshly grated
6 LARGE MINT or BASIL LEAVES – your preference
2 CUPS FRESH PLUM TOMATOES – seeded, cut up or canned San Marzano
SPRINKLING OF GARLIC POWDER
1 CUP WHITE WINE – a little fruity
1 TB FRESH ROSEMARY
1 TB FRESH SAGE LEAVES
3-4 STRIPS LEMON PEEL
Mix the rosemary, sage leaves, and lemon peel all together, chop very fine. And set aside.
Remove the skin from the thighs and remove all the meat from the bone. Grind the meat fine in a food processor.
Put the oil, butter, onion in a skillet and cook on high (stirring often) until the onion turns golden brown.
Add the chopped carrot and celery and cook for a few minutes stirring the vegetables as they cook and letting them turn around to get them coated.
Add the ground chicken, turn the heat up and cook for about 8 minutes, turning the meat over frequently.
Sprinkle with garlic powder, salt, and pepper, to taste. Add the mint or basil leaves and white wine, stirring the contents making sure they are all covered and combined well.
When the wine has bubbled away, add the tomatoes, and stir well. Let everything cook at a gentle simmer uncovered for at least 30-45 minutes.
Add the mixture of chopped rosemary, sage and lemon peel and stir it around to distribute throughout thoroughly. Cook for an additional 15 minutes on a gentle simmer.
NOTE: This dish is at its best when served with a sturdy pasta such as penne.