Access to an array of cuts, mainly that of the leaner portions have become our go-to cuts to consume on a regular basis. Gone are the days where the household picks up a whole chicken, breaks it down, makes a pot of stock, and has several days worth of food. The truth is, most of us wouldn't know what to do with a whole chicken besides possibly making a pot of soup or roasting one whole.
This recipes draws inspiration from my Italian ancestry but with a few subtle changes from the traditional recipe that utilizes ingredients available to me locally during the winter here in Maine. Freshly harvested oyster mushrooms, smokey bacon, and dried herbs from the land make lovely additions to this classically delicious sauce.