Pot-Roasted Chicken with Herby Garlic Butter - Ainsley Harriott

Ingredients

• 75 g (3 oz) unsalted butter, at room temperature
• 2 garlic cloves, crushed
• 2 tablespoons chopped mixed herbs (flat-leaf parsley, tarragon and basil)
• 1 tablespoon olive oil
• 4 corn-fed chicken breast fillets (skin on)
• 1 small leek, cleaned and finely chopped
• 1 carrot, peeled and diced
• 2 celery sticks, diced
• the leaves from 3 sprigs of thyme
• 4 tablespoons dry white wine
• 2 tablespoons chicken stock
• salt and freshly ground black pepper
• mashed potatoes, to serve