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
- 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.
- 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.
- Brown the chunks of squash in the same pan for 2 minutes, remove and set aside.
- 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.
- Add the flour and stir for 2 minutes. Pour in the cider and stock, whisking to prevent lumps, and bring to the boil.
- 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.
- Serve with green beans and potatoes – or celeriac mash if you’re feeling a little more adventurous.
Total time required: 55 mins
Preparation time: 15 mins
Cooking time: 40 mins