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
Make 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 60ml (¼ cup) cream and ½ the mustard. Season to taste and set aside to keep warm.
2
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.
3
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.
4
Sear Chicken and Bacon
Heat oil in a frypan over medium-high heat. Add chicken and cook for 6–8 minutes, turning halfway, or until golden. Remove from pan and set aside. Add bacon to pan and cook for 2–3 minutes, or until crisp.
5
Begin Braise
Add eschalot, parsley stalks, mushroom and garlic to frypan and cook, stirring, for 3–4 minutes or until eschalot is softened and mushroom is caramelised. Return chicken to frypan with stock cube, remaining 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.
6
Plate Up
Add remaining cream to 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.