Chicken cacciatore with potato parsnip mash

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.

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