Garlic chicken on pagnotta bread

Method

1. For the garlic: put the garlic bulbs in a small pan, cover with the oil and add the herbs and peppercorns. Set over a gentle heat and when one bubble appears upon the surface, turn down the heat, cover with a lid and cook for 2 hours, turning once, until the garlic is totally softened. Leave to cool in the oil. Reserve the flavoured oil for another dish.

2. For the chicken: preheat the oven to 200C/gas 6.

3. Blend together the mustard, garlic, herbs and shallots in a food processor to make a smooth paste. Season with a squeeze of lemon juice. Smear this mixture all over the chicken pieces. (You could do this the day before.) Place on a tray in the oven and bake for 25 - 45 minutes, until cooked through.

4. For the tomatoes: halve the tomatoes and put the in an ovenproof dish. Strew them with the garlic, thyme, rosemary, chilli flakes and a little cracked pepper, drizzle over the olive oil and roast in the oven alongside the chicken for 30 minutes.

5. Once the chicken is cooked remove from the oven and leave to rest for 30 minutes then pull the meat from the bones.

6. To serve: spoon some of the oil from the tomatoes over the slices of bread and grill on both sides. Spread the cloves of roasted garlic onto the toast, then top with the tomatoes and shredded chicken. Garnish with fresh basil.