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Chicken, Sausage and Apple Cider Stew

Making this dish in one pot creates a marvelous blend of flavours.

Serves 6 Total Time 55 mins


Get the ingredients here.

  • Light olive or sunflower oil, for frying 
  • 8 Skinless chicken thigh fillets, cut into chunks
  • 8 Pork sausages 
  • 1 Butternut squash, peeled and cut into chunks 
  • 1 Large onion, chopped
  • 20g Sage, leaves chopped 
  • 2 tsp Fennel seeds, lightly crushed
  • 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 2 batches. Allow them to brown fully before turning, to stop them sticking (around 3 minutes each side).
  2. Deglaze the pan with a splash of cider between batches, adding any residue to the stock. Add more oil to the pan as needed. 
  3. Set the chicken aside. Use the same pan to brown the sausages all over for around 2 minutes, then remove.
  4. If there’s lots of fat left from the sausages, spoon some of it out, leaving just a little in the pan. 
  5. Brown the chunks of squash for 2 minutes, remove and set aside. 
  6. Put a little more oil in the pan, followed by the onion, and cook gently for 5 minutes. Add half the sage, all of the fennel seeds and cook, stirring for a couple of minutes. 
  7. Add the flour and stir for 2 minutes. Pour in the cider and stock, whisking to prevent lumps, and bring to the boil. 
  8. Return the chicken, sausages and squash to the pan and simmer for 15 minutes, or until everything is cooked through.
  9. Stir in the rest of the sage 2 minutes before taking the pot off the heat.
  10. Serve with green beans and potatoes – or celeriac mash, if you’re feeling a little more adventurous.

Cook’s tip: When reheating the stew, add a dash more stock and a little fresh sage to replenish the sauce and refresh the flavour.

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