Ragoût of Chicken Wings and Giblets from Sud de France by Caroline Conran

Ingredients

• 2 tomatoes, skinned and chopped
• 100 ml white wine or water
• 2 sprigs thyme or ½ tsp dried thyme
• 20 stoned black olives
• 250 g mushrooms - button mushrooms or ceps, sliced
• chopped parsley
• salt, pepper
• 1 tbsp olive oil
• 2 small onions, finely chopped
• 2 carrots, finely diced
• 1 large stick celery, finely diced
• 500 g chicken wings and/or cleaned and skinned gizzards(you can also add necks)
• 1 tbsp goose fat