Braised Chicken With Peas And Lettuce - cooking recipe

Ingredients

1 None medium leek, white part chopped finely, green part left whole
2 None bay leaves
1 sprig fresh thyme
1 sprig fresh rosemary
4 sprigs fresh flat-leaf parsley
3 (1 lb) spatchcocked chickens (backbones removed then chickens halved)
1/2 cup unsalted butter
2 cloves garlic, minced
1 None large Spanish onion, chopped finely
8 slices bacon, chopped coarsely
3 tbsp flour
1 2/3 cups dry white wine
3 cups chicken stock
3 1/3 lb potatoes, chopped coarsely
3/4 cup milk
1 lb frozen peas
1 head butter lettuce, shredded finely
1/2 tbsp coarsely chopped fresh mint

Preparation

Using butcher's twine, tie green part of leek and herbs into a bundle.
Heat 1/2 the butter in a large saucepan over medium-high heat. Working in batches, cook chicken halves until browned lightly on both sides. Set aside. Add reserved chopped leek, garlic, onion and bacon to pan. Cook, stirring, for 10 mins, or until onion softens. Add flour and cook, stirring, for 2 mins. Gradually add wine and stock. Bring to a boil, stirring constantly, until mixture boils and thickens. Return chickens to pan with herb bundle. Reduce heat and simmer, covered, for 30 mins.
Meanwhile, boil, steam or microwave potatoes until tender then drain. Mash potatoes with warmed milk and remaining butter in a large serving bowl until smooth. Cover to keep warm.
Discard herb bundle. Add peas, lettuce and mint to pan. Simmer for 5 mins, or until peas are just tender. Divide mashed potatoes between serving plates and top with chicken mixture.