Chicken, sausage and squash stew

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

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

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.

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.

delicious. 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 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.
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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