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
- 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.
- In a large frying pan, heat a little more oil over a high heat. Fry the sausages until well browned.
- 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.
- Turn to a simmer, then cover with a lid and cook gently for 45 minutes until the chicken is cooked through.
- 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
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