Here’s my adaptation of a recipe from Francesco Contrafatto’s Sicilia del Sole, a cookbook I purchased in Palermo more than thirty years ago but didn’t open until recently. I’m so glad I did! I love his notion of serving a dark syrupy sauce, made with the pulp and skin of Sicilian grapes, with poultry. I substitute northern Italian saba, which you can find online, or you can substitute similar Mediterranean syrups or grape molasses,