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1
Remove the skin and all the fat from the chicken thighs, wash them in cold running water, and cut all the flesh away from the bone.
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2
Grind the meat fine in a food processor or a meat grinder.
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3
Put the oil, butter and chopped onion in a medium skillet, turn on the heat to medium high, and cook the onion, stirring from time to time, until it is colored a light gold.
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4
Add the chopped carrot and celery and cook for a minute or so, turning the vegetables over from time to time to coat them well.
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5
Add the ground chicken, increase the heat, and cook for 6 to 7 minutes, turning the meat over frequently.
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6
Add salt, pepper, the mint leaves and the white wine, turning over the contents of the skillet two or three times.
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7
When the wine has bubbled away, add the tomatoes, turn over the contents of the skillet, and lower the heat.
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8
Let the tomatoes cook at a gentle but steady simmer in the uncovered pan for 30 to 45 minutes, until, when you skim the surface of the sauce with the side of a wooden spoon, the fat following the spoon's trail runs clear.
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9
Add the mixture of chopped rosemary, sage and lemon peel, turn it over with the contents of the skillet to distribute it thoroughly, and cook at a gentle simmer for 10 minutes.
