[Slow Cook] Chicken & Green Olive Cacciatore

• In a large ovenproof saucepan, heat a drizzle of olive oil over high heat. Cook chicken until browned, 2-3 minutes each side. Transfer to a plate (it will finish cooking in step 3!). • Return saucepan to medium-high heat with a drizzle of olive oil. Cook carrot and celery, tossing, until slightly softened, 2-3 minutes. • Add Italian herbs, tomato paste and garlic and cook until fragrant, 1 minute.

• To the pan with the veggies, add diced tomatoes, chicken-style stock powder, the brown sugar, olives and the water. Stir to combine. • Return chicken to pan, placing on top of the stew. • Cover with a lid (or cover tightly with foil). Bake for 20 minutes. • Remove stew from oven. Uncover, then return to oven to bake until chicken is cooked through (when no longer pink inside), a further 30-35 minutes.

TIP: If you don't have an ovenproof saucepan, bake the stew in a baking dish instead!

• When the stew has 20 minutes remaining, bring a medium saucepan of salted water to the boil. • Peel potato, then cut into large chunks. • Cook potato in the boiling water until easily pierced with a fork, 12-15 minutes. • Drain potato, then return to pan. Add the milk and 1/2 the butter. Season generously with salt. Mash until smooth. Cover to keep warm.

TIP: Save time and get more fibre by leaving the potato unpeeled!

• When the stew is ready, remove from oven. • Stir through baby spinach leaves and remaining butter, until spinach is wilted. • Season to taste.