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Warm the lard or butter-and-oil mix in a heavy pot (the tecia).
Add the onion, carrot, celery, and cloves. Cook them slowly, stirring often, until soft and golden. This is the base so take your time. Remove and set aside.
In the same pot, brown the chicken pieces meat-side down first, then on all sides until deep golden. Season with salt and pepper. Don’t overcrowd, is better to work in batches so the chicken browns instead of steams.
Deglaze with wine, scraping the bottom to lift the brown bits. Let it reduce by half.
Return the soffritto to the pot, add tomatoes or passata, and stir well. If it looks dry, add a splash of broth or water. Drop in the basil for perfume.
Lower the heat and cover. Let the chicken simmer gently for 45–60 minutes, turning it once or twice. Add a little water if it starts to dry.
Serve over a bed of soft polenta, spooning the sauce on top so it soaks through.