Braised Chicken With Peas And Lettuce

1. 1

   Using butcher's twine, tie green part of leek and herbs into a bundle.

2. 2

   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.

3. 3

   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.

4. 4

   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.

* Per serving · 4 servings · Values may vary.