Chicken cacciatore with potato parsnip mash
Poultry
30 Min
pretty easy
4 People
Rating starstarstarstarstar
A warm and hearty Italian meal of chicken with vegetables in a rosemary, tomato sauce with olives, paired with a side of potato parsnip mash.
1. Peel and dice potatoes and parsnips. Place in a saucepan and cover with water. Bring to the boil and simmer for 10-15 minutes, or until tender. Drain and mash with a potato masher along with 2 tbsp olive oil (see notes). Season with salt and pepper.

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.

Notes:
Add butter to your mash if preferred for a richer flavour.
potatoes 800g
Parsnips 2
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