I first tasted this dish near Turin, Italy years ago and spent a lot of time trying to duplicate it. This is the result of my effort. I let the leftovers cool, then place each thigh in a small zip lock bag. Then I divide the sauce between the bags, place the bags on a baking sheet and freeze.When frozen they go into a labeled, dated gallon ziplock to keep them from getting lost in the freezer. When thawed and reheated the sauce tends to separate, just remove the thigh and wisk the sauce to remix. Place the reheated chicken on a fresh serving of rice or couscous and top with the heated sauce.