Chicken, Sausage and Squash Stew

There's no real way to make a stew look good but trust me you're going to want to try this one. It's hearty in all the right ways without being too heavy - perfect for Autumn! A mixture of sausage, chicken thighs and squash means that every mouthful is different but delicious.

The sauce has real depth of flavour from browning all the meat and onions and then de-glazing and getting all the good sticky bits off the bottom of the pan with white wine. I actually used a mini bottle of prosecco in mine as that's what I had to had but just use something you'd be happy to drink.

Chicken, Sausage and Squash Stew

Serves 6

oil

6 banana shallots, halved 

6 free-range pork sausages, each sliced into 3 pieces 

2 garlic cloves, crushed 

25g butter 

2 tbsp plain flour 

200ml dry white wine

650ml chicken stock, hot 

2 tsp dried mixed herbs

4 skinless, boneless chicken thighs, cut into small chunks

600g squash, peeled and cut into large chunks

sea salt and freshly ground black pepper

Heat a tablespoon of oil in a lidded heavy-based pan and add the sausage chunks. Fry until golden on each side and then set aside onto a plate. Add the chicken to the pan with another tablespoon of oil and cook until browned on each side then set aside with the browned sausages.

Add the shallots to the hot pan then gently fry, covered, for 10 minutes until golden and softened, stirring occasionally. 

Add the garlic to the shallot pan with the butter and cook for 2 minutes. Stir in the flour and cook for 1 minute, then gradually stir in the wine and stock, adding amounts alternately. Bring to the boil, then add the chicken, sausages, squash and dried herbs. 

Turn to a simmer, then cover with a lid and cook gently for 45 minutes until the chicken is cooked through. Season to taste and serve with chunks of bread and butter for dipping in.