This easy Jamie Oliver Chicken, Sausage & Mushroom Stew is a rich and creamy one-pan meal, perfect for a quick and comforting dinner. Packed with savory sausage, tender chicken, and hearty mushrooms, it’s full of flavor. Serve it with fluffy basmati rice, and swap in your favorite greens or sausage for extra flexibility!
Ingredients Needed
- 150g (¾ cup) basmati rice
- 300ml (1¼ cups) boiling water
- A pinch of sea salt
- 1 higher-welfare sausage (or your favorite sausage)
- 160g (5½ oz) mixed mushrooms, torn
- 1 small onion, finely sliced
- 4 sprigs of fresh thyme, leaves stripped
- ½ tbsp olive oil
- 2 tsp English mustard
- 100ml (⅓ cup + 1 tbsp) single cream (or half-and-half)
- 150g (5½ oz) chicken breast or thigh, diced
- 100g (3½ oz) baby spinach
- A pinch of cayenne pepper
- Salt and black pepper, to taste
How To Make Chicken, Sausage & Mushroom Stew
- Cook the rice: Put the rice into a pan with boiling water and a pinch of salt. Cover and cook over medium-high heat for 12 minutes, or until all the liquid is absorbed.
- Prepare the sausage: Squeeze the sausage meat out of its skin and break it into small pieces.
- Cook the sausage: Heat a frying pan over medium-high heat. Add the sausage pieces and fry for 3 minutes.
- Add vegetables and herbs: Tear in the mushrooms, add the sliced onion, and strip in the thyme leaves. Drizzle in olive oil and fry for 5 minutes, stirring regularly, until softened and lightly golden.
- Add mustard and cream: Stir in the mustard, cream, and 150ml (⅔ cup) of water or reserved stock.
- Add chicken and spinach: Stir in the diced chicken and baby spinach. Reduce the heat and simmer for 5 minutes.
- Season and serve: Season to taste with salt and black pepper. Serve with the cooked rice and a pinch of cayenne pepper.
Recipe Tips
- Don’t skip the mustard: The mustard adds a subtle depth of flavor and balances the creaminess. If you don’t have English mustard, Dijon works as a good substitute.
- Slice the onion finely: Thinly slicing the onion helps it soften quickly and blend well into the sauce, adding sweetness and depth to the dish.
- Simmer gently after adding cream: Once you add the cream, lower the heat and let it gently simmer. This prevents the sauce from splitting and keeps it smooth and creamy.
- Adjust the liquid for the perfect consistency: If the stew looks too thick, add a splash of water or stock. If it’s too thin, let it simmer a bit longer to thicken up.
How To Store And Reheat Leftovers?
- Refrigerate: Let the leftover stew cool to room temperature. Transfer it to an airtight container and store it in the fridge for up to 3 days.
- Freeze: Once cooled, place the stew in a freezer-safe container and freeze for up to 2 months. Thaw overnight in the fridge before reheating.
- Reheat: Pour the stew into a saucepan and reheat over medium-low heat for 5–7 minutes, stirring occasionally. Add a splash of water or stock if needed to prevent it from drying out. Heat until warmed through.
Nutrition Facts
Serving Size: 1 of 2 servings
- Calories: 842
- Total Fat: 36.6g
- Saturated Fat: 12.4g
- Total Carbohydrate: 90.6g
- Dietary Fiber: 4.6g
- Sugars: 8.3g
- Protein: 43.4g
Try More Jamie Oliver Recipes:
- Jamie Oliver Sticky Miso Aubergine
- Jamie Oliver Vegan Pasta Bake
- Jamie Oliver Chicken & Pancetta Party Skewers
- Jamie Oliver Leftover Turkey Curry
Jamie Oliver Chicken, Sausage & Mushroom Stew
Description
This easy Jamie Oliver Chicken, Sausage & Mushroom Stew is a rich and creamy one-pan meal, perfect for a quick and comforting dinner. Packed with savory sausage, tender chicken, and hearty mushrooms, it’s full of flavor. Serve it with fluffy basmati rice, and swap in your favorite greens or sausage for extra flexibility!
Ingredients
Instructions
- Cook the rice: Put the rice into a pan with boiling water and a pinch of salt. Cover and cook over medium-high heat for 12 minutes, or until all the liquid is absorbed.
- Prepare the sausage: Squeeze the sausage meat out of its skin and break it into small pieces.
- Cook the sausage: Heat a frying pan over medium-high heat. Add the sausage pieces and fry for 3 minutes.
- Add vegetables and herbs: Tear in the mushrooms, add the sliced onion, and strip in the thyme leaves. Drizzle in olive oil and fry for 5 minutes, stirring regularly, until softened and lightly golden.
- Add mustard and cream: Stir in the mustard, cream, and 150ml (⅔ cup) of water or reserved stock.
- Add chicken and spinach: Stir in the diced chicken and baby spinach. Reduce the heat and simmer for 5 minutes.
- Season and serve: Season to taste with salt and black pepper. Serve with the cooked rice and a pinch of cayenne pepper.
Notes
- Don’t skip the mustard: The mustard adds a subtle depth of flavor and balances the creaminess. If you don’t have English mustard, Dijon works as a good substitute.
- Slice the onion finely: Thinly slicing the onion helps it soften quickly and blend well into the sauce, adding sweetness and depth to the dish.
- Simmer gently after adding cream: Once you add the cream, lower the heat and let it gently simmer. This prevents the sauce from splitting and keeps it smooth and creamy.
- Adjust the liquid for the perfect consistency: If the stew looks too thick, add a splash of water or stock. If it’s too thin, let it simmer a bit longer to thicken up.
Jamie Oliver Chicken, Sausage & Mushroom Stew