# Open the breasts with a little knife.
# Place the ricotta cheese, tomatoes, fresh basil, salt and pepper in a bowl and mix well.
# Place the mixture in the middle of the breasts and close them.
# Wrap the breasts in cling film tightly to form sausages.
# Cook in boiling water for 15-18 minutes or until cooked.
# Remove the cling film and seal the breasts in a pan with a knob of butter until golden brown.
# Leave aside and keep warm.
Sweet Potato Purée
# Place the diced potatoes in a pan with boiling salty water until tender.
# Drain and add into a food processor with melted butter, season to taste.
# Leave aside.
# Place the peeled cloves in olive oil and cook very slowly (without boiling) until tender.
# Once cooked, drain out the oil.
# Reheat the broad beans in a pan with a knob of butter, season to taste.
Red Wine Jus
# Reduce 1/2 cup of red wine with an Oxo cube dissolved in 1/2 cup of water until you like the taste.
# Thicken with a little corn flour mixed with cold water.
# Add whilst whisking to give it a LITTLE thickness.
# Place the puree in the middle of the plate.
# Slice the chicken into 4 or 5 slices.
# Spread the broad beans around the plate with garlic confit.
# Drizzle with red wine jus.
Heat the oven to 220C/200C fan/gas 7. Put the chicken in a large roasting tin.
Mash together the garlic and butter. Gently separate the skin from the chicken breast by easing your fingers between the two and then push as much butter mixture under the skin as possible.
Rub whatever is left into the outside of the chicken and between the thighs and the breast then cook the chicken for 20 mins.
Turn the oven down to 190C/170C fan/gas 5 and cook for a further 45 mins or until the chicken juices run clear when you pierce the thigh with a knife. Leave to rest for 15 mins before carving.
Serve with seasonal veg and if you want a further garlic hit stir some of the wild garlic butter into mashed potato.
Preheat your oven to 160 degrees
Season the chicken with salt and pepper and brown in a preheated casserole in a little olive oil. This will take around 5 minutes on each side to develop some colour. Remove to a plate and add the roughly diced onion, carrot and celery to the same pan. Cook for ten minutes stirring as the vegetables soften.
Add the garlic, chilli, smoked paprika, bay leaf and thyme and continue to cook briefly before adding the sausages. Cook over a medium heat allowing the sausages to flavour the vegetables. Add in the tomato purée and cook for a further 2 minutes, splash in the wine, allow to bubble briefly before adding the tomatoes, and a splash of water. Next return the chicken to the pan, stir to combine and place on a tight fitting lid.
Transfer to the preheated oven for 30 minutes, remove, add the butter beans and stir in, before replacing the casserole, this time without the lid, for a further twenty minutes.
At this stage reduce the sauce on the stove top if necessary, seasoning with salt and pepper to taste.
Stir in a handful of chopped flat leaf parsley and serve.