This gravy is practically perfect in every way, and can be poured over pretty much any meat of your choice. White meat will work particularly best but you can always substitute the chicken stock with beef or lamb.
Start by turning on your oven to 180/160 fan. Line a deep baking tray with parchment paper. Halve the garlic bulb, roughly chop the onion, carrot, and celery, then place into the prepared baking dish. Roast for 20-25 minutes.
Add a generous tablespoon of butter to a large pot. Turn on the heat to low/medium until the butter has melted. Add the flour, and Dijon mustard, whisk continuously until the mixture has thickened to paste. Pour a little of your chicken stock in at a time, whisking until you have run out of stock. You should have a semi thick texture. Add the wine, and roasted vegetables in next, along with the thyme and bay leaves. Cook for 25-30 minutes.
Using a fine mesh sieve over a new pot, pour the gravy into the sieve, pressing down to get extra flavour from the vegetables. Discard the vegetables.
Start to reduce your strained gravy now by at least half. Stirring every 4/5 minutes to ensure nothing catches at the bottom of the pot. Add another 2 Tbsp of your butter along with the 1 Tbsp of blackcurrant jam.
Once reduced, taste to check for seasoning, and add a black pepper with a pinch of flaked sea salt.
This gravy goes perfectly with most cuts of meat, but especially white meat. You can the substitute Chicken stock for Beef/Lamb stock if you are cooking Beef, Lamb, Venison etc.