Slow-cooked chicken thighs with gravy

Preparation time
over 2 hours

Cooking time
1 to 2 hours

Serves
Serves 4

By Jason Atherton

Ingredients

For the chicken gravy

  • 500g/1lb 2oz chicken wings
  • 1 carrot, peeled and roughly chopped
  • 1 onion, roughly chopped
  • 1 stick celery, roughly chopped
  • ½ leek, roughly chopped
  • 4 garlic cloves, roughly chopped
  • 1 tbsp tomato purée
  • 125ml/4fl oz dry white wine
  • 1 Parmesan rind
  • 500ml/18fl oz dark chicken stock
  • 250ml/9fl oz veal stock
  • 2 kombu leaves, rinsed in cold water
  • 1 fresh sage leaf
  • 1 fresh thyme sprig
  • 1 unwaxed lemon, pared zest only

For the chicken thighs

  • 100g/3½oz fine sea salt
  • 1 bay leaf
  • 1 thyme sprig
  • 1 lemon
  • 4 boneless chicken thighs

For the swede purée

  • 1 large swede, peeled and diced
  • 200g/7oz butter
  • salt and freshly ground black pepper