Chicken, sausage and squash stew

  • Portion size: Serves 6
  • Hands-on time 1 hour 15 min
  • Difficulty: easy

Celebrate the flavours of autumn with this chicken, sausage and squash stew. It’s a warming recipe for when the chill sets in.

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Ingredients

  • 2 tbsp olive oil, plus a small splash
  • 6 banana shallots, halved
  • 6 free-range pork sausages, each sliced into 3 pieces (see tip)
  • 2 garlic cloves, crushed
  • 25g butter
  • 2 tbsp plain flour
  • 250ml dry white wine
  • 600ml good quality chicken stock, hot
  • 4 skinless, boneless free-range chicken thighs, chopped
  • 600g butternut (or other) squash, peeled and cut into large chunks
  • 1 large fresh rosemary sprig
  • Fresh flatleaf parsley, chopped, to serve
  • Steamed rice or crusty bread to serve
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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.
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  5. Turn to a simmer, then cover with a lid and cook gently for 45 minutes until the chicken is cooked through.
  6. Serve in bowls, topped with a good sprinkling of chopped fresh flat leaf parsley, alongside some steamed rice or crusty bread.

Nutrition

  • 376kcals Calories
  • 20.2g (6.3g saturated) Fat
  • 23.9g Protein
  • 13.9g (6.8g sugars) Carbs
  • 2.9g Fibre
  • 0.9g Salt

Quick wins & tips

To freeze leftover squash, peel and chop, then freeze the pieces raw in a single layer on a tray for 2 hours before storing in freezer proof containers or bags. Add to stews straight from frozen.

Make Ahead

Make up to 3 days ahead. Keep in a sealed container in the fridge. Reheat to serve, adding parsley at the end. Freeze for up to 3 months, tightly sealed in a freezer bag or freezer proof container. Defrost before reheating.

Cook smarter

You could replace the sausages in step 2 with chopped cooking chorizo (about 200g) if you like the spicy hit of smoked paprika.

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