To many Italian-Americans, “gravy” means tomato sauce cooked all day with various types of meats. Flavors mingle, meat falls apart, herbs kick in, and you’ve got a world-class Sunday pasta dinner. Chicken with Red Gravy riffs off that beloved tomato-wine sauce. But with chicken thighs rather than red meat, it cooks faster, tastes lighter, and soaks beautifully into quick-cooking polenta or couscous. So you can treat your family or guests to the joys of red gravy whenever the mood hits you. But is it Italian or French? When I gave this recipe (which I adapted from The Boston Globe) to my sister-in-law Chris, she exclaimed, “It’s ‘Meal A’!” I had forgotten that her go-to…
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