A stew that pairs chicken and sausage in the same pot is doing something clever. The chicken brings body and a mild, savoury depth, while the sausage brings fat, spice and a punch of flavour that renders out into the pan the moment it hits the heat. Cook them together and you are not making two proteins taste good on their own — you are building two layers of flavour that only work because they are cooked side by side.
It is also, at its core, a genuine one-pan meal, and that is exactly why it earns a place on a busy weeknight. Everything browns, simmers and finishes in the same pot, starting with a slick of Wilson’s Garlic Flavoured Oil to get the chicken skin properly golden before anything else goes in. That first step sets the tone for the whole dish.
The mushrooms soak up whatever is left in the pan, a splash of stock and cream turns those pan juices into a proper sauce, and a spoon of mustard sharpens the whole thing. Here is how we put it together.
Chicken, Sausage & Mushroom Stew
Ingredients
Method
- Heat the Wilson's Garlic Flavoured Oil in a large, heavy-based pot or deep pan over medium-high heat.
- Season the chicken thighs and brown them skin-side down first, in batches if needed, until deep golden all over. Remove and set aside.
- Brown the sausage pieces in the same pot until coloured on all sides, then remove and set aside with the chicken.
- Lower the heat slightly and add the onion to the pot, cooking for 3-4 minutes until soft. Add the mushrooms and let them sit undisturbed for a minute before stirring, cooking until golden.
- Stir in the garlic (if using) and cook for 30 seconds, then sprinkle over the flour and stir to coat everything in the pot.
- Pour in the chicken stock gradually, stirring and scraping up any browned bits from the base of the pot. Add the thyme and bay leaf.
- Return the chicken and sausage to the pot, bring to a gentle simmer, then cover and cook for 25-30 minutes, until the chicken is cooked through and tender.
- Lower the heat, stir in the mustard and cream, and simmer uncovered for a further 5 minutes until the sauce thickens slightly. Taste and adjust the seasoning.
- Remove the bay leaf and thyme stalks, scatter over the chopped parsley, and serve hot.
Notes
We Use Garlic Flavoured Oil
We start this stew with Wilson’s Garlic Flavoured Oil in the pan rather than butter or a plain neutral oil. It handles the heat needed to brown chicken skin properly, and it carries a rounded garlic flavour into the fat from the very first minute, instead of leaving that job to raw garlic added later.
Browning the chicken and sausage in it does two things at once. It renders fat and colour into the base of the pan, and it lays down a garlic note underneath that colour, so the two build together rather than sitting on top of each other. By the time the mushrooms, stock and mustard go in, that base carries through the whole sauce.
It is a small swap at the start of the recipe, but it changes how the finished sauce tastes right through to the last spoonful.
Our Tips
Pat the chicken dry first — wet skin steams instead of browning, so a few minutes under paper towel before it goes in the pan makes a real difference.
Do not crowd the pan — brown the chicken and sausage in batches if you need to, so they colour instead of stew in their own liquid.
Let the mushrooms sit before stirring — give them a minute of undisturbed contact with the hot pan so they pick up colour rather than releasing water straight away.
Scrape the pan when the stock goes in — those browned bits stuck to the base are concentrated flavour, and a wooden spoon lifts them straight into the sauce.
Add the cream off the boil — stir it in once the heat is down low, so the sauce stays smooth instead of splitting.
Taste before you season at the end — the sausage and stock both bring salt, so hold back until the sauce is finished.
How We Serve It
This stew wants something plain and starchy alongside it to soak up the sauce. Mashed potato is the obvious choice, but rice, crusty bread or even a pile of soft polenta all do the job just as well.
A simple green vegetable on the side keeps the plate balanced — steamed green beans, wilted spinach or a sharp side salad all cut through the richness of the cream and mustard.
Finish each bowl with the chopped parsley and, if you like a bit more bite, an extra scattering of black pepper at the table.
More Ways to Use Garlic Flavoured Oil
This bottle earns its place well beyond one stew. Wilson’s Garlic Flavoured Oil is the kind of thing you keep reaching for once it is in the kitchen.
On hot dogs — a drizzle over a hot dog before the toppings go on adds a savoury edge that mustard alone does not give you.
For croutons — toss torn bread in it before it hits the oven and you get crisp, evenly coloured croutons with garlic already built in.
In a roast veg pan — toss it through vegetables before roasting for a rounder flavour than raw garlic cloves scattered on top.
Baked into a loaf — try it in our Three Flavour Focaccia for a garlic note that runs right through the crumb.
In another stew — our Mushroom Stew leans on the same oil to build its base.
For a dairy-free garlic bread — it is the base of our Vegan Garlic Bread, no butter needed.
The Good Stuff
A garlic-infused oil like this one carries a rounder, slower garlic flavour than raw cloves do. Because the flavour is already extracted into the oil, it spreads evenly through a dish from the moment it hits the pan, rather than sitting in pockets the way chopped garlic can. It is a quick way to build a base flavour without any chopping, crushing or risk of burning raw garlic in a hot pan.
Wilson’s Garlic Flavoured Oil is Halaal and Kosher certified, and suitable for vegan, vegetarian and Hindu diets.
Store it in a cool, dark place, or refrigerate once opened, and it will keep for up to two years. It comes in 250ml and 1L bottles, with 6x250ml and 12x1L cases available for stocking up.
Ways to Change It Up
Swap the sausage — boerewors, chorizo or a herby pork sausage all work, each pulling the flavour in a slightly different direction.
Use chicken breast instead of thighs — it will cook faster and stay leaner, so pull it out once cooked through and add it back at the end.
Leave out the cream — for a lighter, brothier stew, skip the cream and finish with a squeeze of lemon instead.
Bulk it out with vegetables — baby potatoes or sliced leeks added with the mushrooms turn it into more of a one-pot meal on their own.
Add a splash of white wine — deglaze the pan with a small glass before the stock goes in for extra depth.
Turn up the mustard — if you like a sharper sauce, stir through an extra spoonful just before serving.
Questions You Might Have
Where can I buy Wilson’s Garlic Flavoured Oil?
It’s available to order directly from oliveoil.co.za and at leading retailers across South Africa.
Can I use a different type of sausage?
Yes. Boerewors, pork sausages or chorizo all work well here, so use whichever you have on hand or prefer the flavour of.
Can I make this ahead of time?
Yes, it actually improves after a day in the fridge. Reheat it gently on the stove, adding a splash of stock or water if the sauce has thickened too much.
Can I freeze it?
It freezes reasonably well, though cream-based sauces can separate slightly on thawing. Reheat slowly and stir well to bring it back together.
What can I use instead of cream?
Full cream milk mixed with a little extra flour will thicken the sauce in a similar way, though it will be lighter and less rich.
Do I need to use bone-in chicken?
Bone-in thighs give the sauce more depth as they simmer, but boneless thighs work too and will cook a little faster.
Is this dish spicy?
Not as written. The mustard adds sharpness rather than heat, though you can add chilli flakes if you’d like more of a kick.
Ready to Make This?
Grab a bottle of Garlic Flavoured Oil and get that pan properly hot — the rest comes together in under an hour.
More From Our Kitchen
Three Flavour Focaccia — Mushroom Stew — Vegan Garlic Bread — All Recipes
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