Free Range Chicken Thigh A La Moutarde With Mash & Garlicky Spinach

Boil a full kettle

Peel your potatoes and chop them into large, bite-sized pieces

Add the chopped potatoes to a pot with plenty of boiled water and bring to the boil over a high heat

Once boiling, reduce the heat to medium and cook for 12-15 min or until fork-tender

Heat a large, wide-based pan (preferably non-stick) with a drizzle of vegetable oil over a high heat

Once hot, add the diced chicken and cook for 3-4 min or until lightly browned

Meanwhile, reboil a kettle

Peel and finely dice your shallot[s]

Chop your parsley finely, including the stalks

Slice your white cup mushrooms finely

Peel and finely chop (or grate) your garlic

Once the chicken is browned, add the sliced mushrooms, diced shallot and most of the chopped garlic (you'll use the rest later!)

Cook for 3-4 min or until softened

While the mushroom softens, combine your chicken stock mix, clotted cream, Chinese rice wine and bay leaf[ves] with 100ml [150ml] [200ml] boiled water and 100ml [150ml] [200ml] milk – this is your creamy chicken stock

Once the mushroom has softened, add 1/2 tbsp [3/4 tbsp] [1 tbsp] flour and stir it all together

Add the creamy chicken stock to the pan and give everything a good mix up

Reduce the heat to medium-high and cook for 6-8 min or until the sauce has thickened and the chicken is cooked through (no pink meat!)

Once thickened, add your Dijon mustard and half the chopped parsley (save the rest for garnish!) to the pan with a pinch of salt and pepper – this is your chicken a la moutarde

Once the potatoes are cooked, drain and return to the pot to steam dry

Return the pot to a low heat with a knob of butter and a splash of milk

Season with a pinch of salt and mash until smooth

Once everything is nearly ready, add a knob of butter to a small heatproof bowl with the remaining chopped garlic and put the bowl in the microwave for 30 secs or until melted

Wash your spinach then add to a colander and pour boiled water all over it so that it starts to wilt

Rinse the wilted spinach under cold running water until it's cool

Once cool, squeeze as much water out of the spinach as you can and toss through the garlic butter with a pinch of salt – this is your garlic spinach