Forty garlic clove chicken with garlic mushrooms and garlic croustades

Ingredients

For the chicken
2kg/4lb 4oz organic free-range chicken, cut into 8 pieces
smoked salt and freshly ground black pepper
250ml/9fl oz extra virgin olive oil
2 heads garlic, outer skin removed, separated into individual cloves
2 heads smoked garlic, outer skin removed, separated into individual cloves
2 lemons, cut into quarters
4 sprigs rosemary
250ml/9fl oz chicken stock
For the garlic mushrooms
75g/3oz butter
400g/14oz field mushrooms, thickly sliced
4 young (wet) garlic cloves, peeled and finely sliced (substitute with ordinary garlic if unavailable)
2 tbsp flatleaf parsley, roughly chopped
For the garlic croustades
1 head elephant garlic
2 tbsp olive oil
1 ciabatta loaf, thickly sliced, toasted

Method

1. Preheat the oven to 180C/355F/Gas 4.
2. For the chicken, season the chicken pieces with smoked salt and freshly ground black pepper.
3. Heat an ovenproof casserole dish until hot, add two tablespoons of the olive oil and half of the chicken pieces and fry for 3-4 minutes, turning once, until browned on all sides.
4. Remove the chicken from the casserole and place on a warm plate. Repeat with the remaining chicken pieces.
5. Add half of the plain garlic and half of the smoked garlic, half of the lemon and half of the rosemary to the casserole. Return the chicken to the pan, along with any juices on the plate, then add the remaining garlic, smoked garlic, lemon and rosemary.
6. Add the remaining olive oil and the chicken stock. Cover and place in the oven for one-and-a-half hours.
7. Meanwhile, for the mushrooms, heat a frying pan until hot, add the butter and mushrooms and fry for 2-3 minutes. Add the young garlic and fry for two minutes, or until the mushrooms and garlic are soft. Season, to taste, with salt and freshly ground black pepper and stir in the parsley.
8. For the garlic croustades, cut a thin slice off the top of the head of elephant garlic and discard (or use in another recipe). Place the head of garlic onto a small baking tray and drizzle over the olive oil. Cover with foil and place in the oven for 20-25 minutes, or until very soft. Remove from the oven and leave to cool slightly.
9. When cool enough to handle, squeeze a clove of the roasted garlic over a slice of toasted ciabatta and spread to the edges. Repeat with the remaining garlic and ciabatta slices.
10. To serve, divide the garlic ciabatta among four serving plates and top with the garlic mushrooms. Place the chicken pieces alongside and spoon the chicken cooking juices, garlic cloves and lemon wedges over and around the chicken.