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.

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