Chicken, sausage and squash stew

Method

1. Heat the 2 tbsp oil in a lidded heavy-based pan and gently fry the shallots, covered, for 10 minutes until golden and softened, stirring occasionally.
2. In a large frying pan, heat a little more oil over a high heat. Fry the sausages until well browned.
3. Meanwhile, add the garlic to the shallot pan with the butter and cook for 2 minutes. Stir in the flour and cook for 1 minute, then gradually stir in the wine and stock, adding amounts alternately. Bring to the boil, then add the chicken, sausages, squash and rosemary.
4. Turn to a simmer, then cover with a lid and cook gently for 45 minutes until the chicken is cooked through.
5. Serve in bowls, topped with a good sprinkling of chopped fresh flat leaf parsley, alongside some steamed rice or crusty bread.