Chicken, Sausage & Apple Cider Stew
Ingredients
500 ml of dry cider
2 tsp of fennel seeds, lightly crushed
20 g of sage leaves, chopped
1 tbsp of plain flour
8 skinless chicken thigh fillets, cut into large chunks
8 pork sausages
1 butternut squash, peeled and cut into chunks
2 tsp of light olive oil, for frying
1 onion, chopped
200 ml of chicken stock
6 servings
Calories~708 kcal
Protein~43 g
Carbs~32 g
Fat~40 g
Fiber~4 g
Sugar~8 g
Total recipe
Calories~4,250 kcal
Protein~260 g
Carbs~190 g
Fat~240 g
Fiber~25 g
Sugar~50 g
Method
Step 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 sticking (around 3 mins 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.
Step 2
Set the chicken aside and use the same pan to brown the sausages all over for around 2 mins, then remove from the pan. If there is a lot of fat left from the sausages, spoon some of it out leaving just a little in the pan.
Step 3
Brown the chunks of squash for 2 mins, remove and set aside.
Step 4
Put a little more oil in the pan, followed by the onion, and cook gently for 5 mins. Then add half the sage and all of the fennel seeds and cook, stirring for 2 mins more.
Step 5
Add the flour and stir for 2 mins. Pour in the cider and stock, whisking to prevent lumps, and bring to the boil.
Step 6
Return the chicken, sausages and squash to the pan and simmer for 15 mins, or until everything is cooked through, stirring in the rest of the sage 2 mins before the end.
Step 7
Serve with green beans and potatoes – or celeriac mash if you’re feeling a little more adventurous.
