Braised Mustard Chicken with Mash
Harmonising rich and salty, earthy and creamy flavours, this comforting chicken dinner served with creamy mash plates up rustic, farmhouse-style fare that will result in requests for second helpings.
Recipe
1
Prepare Vegetables
Peel and crush garlic. Thinly slice eschalot, mushrooms and bacon. Pick parsley leaves from their stems, roughly chop leaves and finely chop stalks.
2
Prepare Chicken
Place chicken in a bowl with flour, ¼ teaspoon salt and a pinch of pepper and toss to coat chicken. Shake off excess flour.
3
Sear Chicken and Bacon
Heat oil in a frypan over medium-high heat. Add chicken and cook, turning halfway, for 5–6 minutes or until golden. Remove from pan and set aside. Add bacon, eschalot, parsley stalks, mushroom and garlic to frypan and cook, stirring, for 3–4 minutes or until eschalot is softened and mushroom is caramelised.
4
Begin Braise
Return chicken to frypan with stock cube, 2 teaspoons mustard and 125ml (½ cup) water. Bring to a simmer and cook, uncovered, for 3–4 minutes or until sauce is thickened slightly and chicken is warmed through.
5
Heat Mash
Heat mashed potato according to packet instructions. Stir remaining mustard through mash.
6
Plate Up
Add cream to pan and simmer for a further 3 minutes or until reduced slightly. Add spinach, stir until leaves are wilted and season to taste. Divide mash between plates, top with chicken and spoon over sauce. Sprinkle with parsley leaves to serve.