Easy chicken, sausage and apple cider stew

Been a long week? Our hearty stew recipe from ocadolife magazine is super-easy to make, and perfect for feeding the whole family with minimum fuss.


2 tsp light olive or sunflower oil, for frying
8 skinless chicken thigh fillets, cut into large chunks
8 pork sausages
1 medium butternut squash, peeled and cut into chunks
1 large onion, chopped
2 tsp fennel seeds, lightly crushed
20g sage leaves, chopped
1 tbsp plain flour
500ml dry cider
200ml chicken stock


  1. Heat a little oil in a deep saucepan and brown the chicken thighs in two batches. Allow them to brown fully before turning to stop them from sticking (around 3 minutes each side). Deglaze the pan with a little splash of cider in between batches, pouring any residue into the stock. Add more oil to the pan as needed.
  2. Set the chicken aside and use the same pan to brown the sausages for about 2 minutes, then remove from the pan. If there is a lot of fat left from the sausages, spoon some of it out and discard, leaving just a little in the pan.
  3. Brown the chunks of squash in the same pan for 2 minutes, remove and set aside.
  4. Put a little more oil in the pan, followed by the onion, and cook gently for 5 minutes. Then add half the sage and all of the fennel seeds and cook, stirring for an additional 2 minutes.
  5. Add the flour and stir for 2 minutes. Pour in the cider and stock, whisking to prevent lumps, and bring to the boil.
  6. Return the chicken, sausages and squash to the pan and simmer for 15 minutes, or until everything is cooked through. Stir in the rest of the sage 2 minutes before the end.
  7. Serve with green beans and potatoes – or celeriac mash if you’re feeling a little more adventurous.

Serves: 6
Total time required: 55 mins
Preparation time: 15 mins
Cooking time: 40 mins

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