Chicken, Sausage and Apple Cider Stew
Making this dish in one pot creates a marvelous blend of flavours.
Serves 6 Total Time 55 mins
- 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
- 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).
- Deglaze the pan with a splash of cider between batches, adding any residue to the stock. Add more oil to the pan as needed.
- Set the chicken aside. Use the same pan to brown the sausages all over for around 2 minutes, then remove.
- If there’s lots of fat left from the sausages, spoon some of it out, leaving just a little in the pan.
- Brown the chunks of squash 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. Add half the sage, all of the fennel seeds and cook, stirring for a couple of 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 taking the pot off the heat.
- 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.