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
- 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.
- Prep the Sausage: Squeeze the sausage meat from its casing and tear it into small bite-size pieces.
- Start the Stew: Heat a frying pan over medium-high heat. Add the sausage and fry for about 3 minutes until browned.
- 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.
- 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.
- 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.
- 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.

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 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
Course: Dinner4
servings10
minutes25
minutes842
kcalA 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.