Don't chicken out with this recipe.
He says: "This dish is a personal favourite of mine as it's easy to make, enjoyable as a starter or main course, served with buttered Hispi cabbage which is at its best this time of year. Happy cooking!" Confit English chicken thigh with polenta and sun-dried tomato and black olive marjoram Ingredients 12 large sardines 1 large lemon, sliced 4 English chicken thighs 1 litre duck fat 3 sprigs of thyme 2 cloves of garlic 100g polenta 250g milk 250g double cream 30g grated parmesan 100ml chicken jus 10 sliced black olives 10 sun dried tomatoes Picked marjoram petals Method 1. Preheat oven to gas 2 (150degC).
Place trimmed chicken thighs (preferably on the bone) in to a deep oven-proof dish, cover with the duck fat, smashed garlic cloves and thyme, cover with foil and cook in oven for 2-21/2 hours. It's best to do this well in advance so the thighs can be pressed while cooling to remove bone and gristle a lot easier.
2. Once the thighs are cooked, remove from duck fat and press between two lined baking trays with weight on (tinned cans work well) until cool, twist and remove thigh bone and remove gristle form either side.
3. To make the parmesan polenta, warm the milk and cream in a pan over a moderate heat, once up to a simmer slowly add the polenta, cook for 5-7 minutes or until thickens, should be same consistency as potato puree, add more polenta or milk as needed, finish with the grated parmesan and season well, and set aside.
4. To reheat the thigh, cook skin side down in a frying pan with a little oil until skin is crisp and golden, place in oven to finish reheating for a further 5-7 minutes in a small pan, add the chicken sauce, tomato, black olive and marjoram and bring to a simmer, assemble the dish as pictured.
Michelin-starred chef Glynn Purnell runs Purnell's (Cornwall Street, Birmingham, B3 2DH. Tel: 0121 212 9799), Ginger's Bar and Purnell's Bistro (Newhall Street, Birmingham, B3 3NY. Tel: 0121 200 1588).
Top, Michael Dipple, head chef at Glynn Purnell's restaurant, Purnell's Bistro, and his confit English chicken thigh with polenta and sun-dried tomato and black olive marjoram