A classic paprika-pepped strog gets the weeknight treatment with this 30-minute oven-baked recipe. It brings all the cosy feels with its flavourful mushroom sauce and a soft, parsley-flecked mash. It also pairs perfectly well with slippers and couch snuggles.
Preheat oven to 200°C fan-forced. Peel and chop potatoes into 3cm pieces. Place potato in a saucepan of cold, salted water over high heat and bring to the boil. Cook for 12–15 minutes or until tender. Drain, return potato to pan with butter and mash until smooth. Set aside and keep warm. While the potato is cooking, continue with step 2.
Peel and slice eschalot. Cut mushrooms into thick slices. Place paprika, Dijon mustard, tomato paste, oil, salt and pepper in a baking dish and mix to combine.
Add chicken, mushroom and eschalot to baking dish and toss to combine with marinade. Spread ingredients in an even layer and bake for 15 minutes or until eschalot and mushroom are softened and slightly caramelised.
Dissolve stock cube in 250ml (1 cup) boiling water. Carefully remove dish from oven and pour in stock. Stir to combine and return to oven for 10 minutes.
Carefully remove dish from oven. Remove chicken and set aside to rest. Add spinach, sour cream, salt and pepper to dish and stir until warmed through.
Pick parsley leaves from their stems and and roughly chop. Stir parsley leaves through mash and season with salt and pepper. Slice chicken. Divide mash and rocket between bowls and top with chicken and sauce.