Tonight I took the rest of my leftover homemade spaghetti sauce and worked it up as a quick Hunter's Chicken. I skinned some chicken legs and quarters, pan seared them along with some onion and garlic and then added my sauce to a heavy bottomed pan, covered and put in oven for about an hour.
Whereas the spaghetti sauce was bright and sweet, after braising with the chicken in the oven, the sauce developed into a more mature velvety consistency with an orangy tone that penetrated that leg meat girrrrrrl!
