Braised Mustard Chicken with Creamy Mash

Peel and chop potatoes into 3cm pieces. Place in a saucepan of cold, salted water over high heat, bring to the boil and cook for 15 minutes or until potatoes are cooked through and almost falling apart. Drain well, return to saucepan and mash with a potato masher. Add 100ml of cream and half the mustard. Season to taste and set aside to keep warm.

Crush garlic. Thinly slice eshalots, mushrooms and bacon. Pick parsley leaves from their stems, roughly chop leaves and finely chop stalks.

Cut chicken thigh fillets into thirds. Place in a bowl with flour, 1/2 teaspoon salt and a pinch of pepper and toss to coat chicken. Shake off excess flour and set chicken aside.

Heat oil in a large frypan over medium-high heat. Add chicken and cook for 6-8 minutes, turn half way, or until golden. Remove from pan and set aside. Add bacon to pan and cook for 2-3 minutes, or until crisp.

Add eshalots, parsley stalks and garlic to frypan and cook, stirring, for 3 minutes or until eshalots have softened. Add mushroom and 1/4 teaspoon salt and cook, stirring constantly, for 5 minutes or until mushroom is slightly caramelised. Return chicken to frypan with stock cube, remaining mustard and 250ml (1 cup) water. Bring to a simmer and cook, uncovered, for 15-20 minutes or until sauce is thickened slightly and reduced.

Add remaining cream to the pan and simmer for a further 2 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.