Spatchcocked Chicken with Peas and Lettuce and Pommes Parisienne - James Martin Chef

Ingredients

• 1 large corn fed chicken, spatch cocked and slashed
• 100ml olive oil
• 50g butter softened
• Small bunch of sage
• 2 lemons 1/2d
• 50ml olive oil salt and pepper
• 500g potato balls
• 500ml veal jus
• 2 sprigs of thyme
• 100g butter
• 1 shallot
• 1 thick slice pancetta sliced
• 1 garlic clove crushed
• ½ onion diced or 50g baby onions
• 100ml double cream
• 200g fresh peas
• 1 little gem lettuce
• Salt and pepper
• Small bunch parsley chopped