Harmonising rich and salty, earthy and creamy flavours, this comforting chicken dinner served with creamy mash plates up farmhouse-style fare that guarantees requests for second helpings. The trick here for golden chicken and a rich sauce is dusting the chicken in flour, so don't skip this step.
Peel and crush garlic. Thinly slice eschalot, mushrooms and bacon. Pick parsley leaves from their stems, roughly chop leaves and finely chop stalks.
Place chicken in a bowl with flour, ¼ teaspoon salt and a pinch of pepper and toss to coat chicken. Shake off excess flour.
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.
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.
Heat mashed potato according to packet instructions. Stir remaining mustard through mash.
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.