Smothered Chicken & Gravy:

1. Spatchcock and Season Chicken:
   1. Spatchcock the chicken by removing the backbone and flattening it.
   2. Season the chicken all over with kosher salt and pepper.
2. Sear Chicken:
   1. Heat a large cast-iron skillet over medium heat.
   2. Add the butter and, once melted, place the chicken skin-side down in the skillet, tucking the wings underneath.
   3. Place a heavy plate or baking dish with weights on top of the chicken.
   4. Cook for 25 to 30 minutes, until the skin is crispy and golden brown.
3. Flip and Continue Cooking:
   1. Remove the weights and plate, and carefully flip the chicken skin-side up.
   2. Replace the plate and weights, and cook for 15 to 20 minutes more.
4. Make White Wine Gravy:
   1. Transfer the chicken to a plate.
   2. Whisk the minced garlic and flour into the skillet drippings to create a roux.
   3. Cook until golden and fragrant.
   4. Slowly whisk in the chicken stock and white wine, whisking constantly until the mixture thickens.
   5. Stir in the frozen peas.
5. Smother Chicken:
   1. Once the gravy has thickened, add the chicken back to the skillet, skin-side up.
   2. Cover with the plate and weights again.
   3. Cook for 20 to 30 minutes, or until the internal temperature of the chicken reaches 165°F (74°C).
6. Serve:
   1. Pull the chicken apart and place it on a plate.
   2. Serve with the spring smashed potatoes and pan gravy.

Spring Smashed Potatoes:

1. Boil Potatoes:
   1. Fill a pot with the potatoes, cover with cold water, and add a few pinches of salt.
   2. Bring to a boil and cook for 10 to 15 minutes, or until the potatoes are fork-tender.
2. Prepare Butter and Cream:
   1. Heat the butter and cream in a small saucepan over medium heat.
   2. Once melted, add the minced garlic and turn off the heat.
3. Mash Potatoes:
   1. Drain the potatoes and return them to the pot.
   2. Mash the potatoes (skin and all) with a potato masher or fork.
   3. Stream in the melted butter and cream.
   4. Add the chopped herbs, salt, and pepper.
   5. Continue mashing and season to taste.