Wholesome poached chicken
Heat the oven to 190°C/170°C fan/gas 5
To spatchcock the chicken, lay it breast-side down on a clean board.
Using a sharp knife and starting at the thigh end, cut down each side of the back bone and remove it
Turn over the chicken and open it out like a book, pressing firmly on the breast to flatten it.
Put the chicken in a roasting tin and rub the skin with olive oil.
Season with salt and pepper.
Add the chicken stock, bay leaves and parsley stalks, and cover with foil
Cook in the oven for 35 minutes, then remove the foil and cook for another 40 minutes.
Carefully remove the chicken from the tin (don’t discard the stock) and transfer to a board
Cover the chicken with foil and leave to rest while you make the sauce.
Put the roasting tin on the hob and bring the stock to a simmer over a medium heat
Add the spring greens and cook for 5 minutes, then add the peas and simmer for 2 minutes.
Turn off the heat and stir in the crème fraîche, mustard and lemon juice, if using.
Garnish with parsley leaves to serve.
Divide the vegetables and sauce among 4 serving bowls
Carve the chicken and place on top, and serve with crushed potatoes.