Braised Spatchcock with Peas and Lettuce

Ingredients

• 3 x 500g spatchcocks
• 1 medium leek (350g)
• 2 bay leaves
• 1 sprig fresh thyme
• 1 sprig fresh rosemary
• 4 fresh flat-leaf parsley stalks
• 100 gram unsalted butter
• 2 clove garlic, crushed
• 1 large brown onion (200g), chopped finely
• 8 bacon rashers (560g), rinds removed, chopped coarsely
• 1/4 cup (35g) plain flour
• 1 1/2 cup (375ml) dry white wine
• 3 cup (750ml) chicken stock
• 1.5 kilogram potatoes, chopped coarsely
• 3/4 cup (180ml) milk
• 500 gram frozen peas
• 1 large butter lettuce, shredded finely
• 1/2 cup coarsely chopped fresh mint