2. Heat a frypan over medium-high heat with 1 tbsp oil. Peel and slice onion. Chop garlic and rosemary leaves. Add to pan as you go. Cook for 5 minutes, or until softened.
3. Quarter mushrooms and squash. Dice chicken and add to pan along with 2 tsp paprika, crumbled stock cube and 1 tbsp tomato paste. Cook for 3-4 minutes, or until slightly browned.
4. Stir in olives along with 1/4 cup olive oil, crushed tomatoes and 1/2 cup of water. Simmer for 10-15 minutes, or until cooked through. Season to taste with salt and pepper.
5. Divide mash and cacciatore between plates. Season with extra pepper if desired.
Add butter to your mash if preferred for a richer flavour.
brown onion 1
Garlic 2 cloves
Rosemary 1 sprig
mushrooms 1 punnet (200g)
Yellow squash 4
chicken breast fillets 600g
Kalamata olives 1/2 tub (100g)
Crushed tomatoes 400g
From your pantry:
oil (for cooking + olive), salt, pepper, tomato paste, stock cube (of choice), ground paprika