Jamie Oliver Chicken, Sausage & Mushroom Stew

Jamie Oliver Chicken, Sausage & Mushroom Stew

This Jamie Oliver Chicken, Sausage & Mushroom Stew is the definition of cozy comfort food. It’s creamy, savoury, and wonderfully satisfying—full of juicy sausage, tender chicken, and earthy mushrooms. I made it on a busy weeknight, and it was fast, filling, and so flavourful. (inspired by Jamie Oliver)

Ingredients Needed

  • 150g (3/4 cup) basmati rice
  • 300ml (1 1/4 cups) boiling water
  • A pinch of sea salt
  • 1 higher-welfare sausage (or your favourite sausage)
  • 160g (5 1/2 oz) mixed mushrooms, torn
  • 1 small onion, finely sliced
  • 4 sprigs of fresh thyme, leaves stripped
  • 1/2 tbsp olive oil
  • 2 tsp English mustard
  • 100ml (1/3 cup + 1 tbsp) single cream (or half-and-half)
  • 150g (5 1/2 oz) chicken breast or thigh, diced
  • 100g (3 1/2 oz) baby spinach
  • A pinch of cayenne pepper
  • Salt and black pepper, to taste

How To Make Jamie Oliver Chicken, Sausage & Mushroom Stew

  1. Cook the Rice: Add the basmati rice, boiling water, and a pinch of salt to a saucepan. Cover and cook over medium-high heat for 12 minutes, or until all the water has absorbed. Turn off the heat and let it steam while you make the stew.
  2. Prep the Sausage: Squeeze the sausage meat from its casing and tear it into small bite-size pieces.
  3. Start the Stew: Heat a frying pan over medium-high heat. Add the sausage and fry for about 3 minutes until browned.
  4. Add Mushrooms and Onions: Tear in the mushrooms and toss in the sliced onion. Strip in the thyme leaves, drizzle over the olive oil, and cook for another 5 minutes until everything softens and takes on colour.
  5. Build the Sauce: Stir in the mustard, single cream, and 150ml water (or stock if you have it). Mix well and bring to a gentle simmer.
  6. Add Chicken and Spinach: Toss in the diced chicken and baby spinach. Lower the heat and let it all simmer gently for about 5 minutes until the chicken is just cooked.
  7. Season and Serve: Season with salt and pepper to taste. Serve hot with the fluffy rice and a pinch of cayenne pepper on top for a little kick.
Jamie Oliver Chicken, Sausage & Mushroom Stew
Jamie Oliver Chicken, Sausage & Mushroom Stew

Why I Love This Recipe

I love how quick and hearty this stew is. It’s a full meal in one pan and tastes like you’ve been cooking it for hours. Great for a weeknight but still feels special enough for guests.

Recipe Tips

  • Mustard matters—don’t skip it; it balances the richness.
  • Slice onions thin so they melt into the sauce.
  • Simmer gently once the cream is in to keep the sauce smooth.
  • Tweak the thickness by adjusting the water or simmer time.
  • Try it with other greens like kale or Swiss chard.

How To Store This Jamie Oliver Chicken, Sausage & Mushroom Stew

  • At Room Temperature: Cool leftovers within an hour of cooking.
  • In the Fridge: Store in a sealed container for up to 3 days.
  • In the Freezer: Freeze for up to 2 months. Defrost overnight in the fridge before reheating.
  • Reheating: Warm gently in a saucepan over low heat with a splash of water or stock to keep it creamy.

FREQUENTLY ASKED QUESTIONS

  • Can I make this ahead? Absolutely—just store and reheat gently.
  • What kind of sausage is best? Use one you love! I like a herby pork sausage.
  • Can I use cooked chicken? Yes—just reduce the simmering time at the end.
  • Can I swap the cream? Try Greek yogurt or coconut milk for a twist.

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 Chicken, Sausage & Mushroom Stew

Course: Dinner
Servings

4

servings
Prep time

10

minutes
Cooking time

25

minutes
Calories

842

kcal

A creamy, comforting one-pan dish with juicy chicken, savory sausage, and earthy mushrooms—perfect for busy nights and even better with fluffy rice and a pinch of cayenne.

Ingredients

  • 150g basmati rice

  • 300ml boiling water

  • Pinch salt

  • 1 sausage

  • 160g mixed mushrooms

  • 1 small onion

  • 4 sprigs thyme

  • 1/2 tbsp olive oil

  • 2 tsp mustard

  • 100ml single cream

  • 150g chicken breast or thigh

  • 100g baby spinach

  • Cayenne, salt & pepper

Directions

  • Cook rice with boiling water and salt.
  • Squeeze sausage from skin, fry 3 min.
  • Add mushrooms, onion, thyme, cook 5 min.
  • Stir in mustard, cream, water; simmer.
  • Add chicken and spinach, cook 5 min.
  • Season and serve with rice and cayenne.

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