Chicken, sausage and squash stew

Chicken, sausage and squash stew
  • Serves icon Serves 6
  • Time icon Hands-on time 1 hour 15 min

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

Nutrition: per serving

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

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

  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.

delicious. tips

  1. 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.

  2. 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.

  3. 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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