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Chicken, sausage and mushroom stew in a creamy garlic mustard pan sauce

Chicken, Sausage & Mushroom Stew

A rich one-pan stew of golden chicken andsausage in a creamy mustard pan sauce, built on Wilson's Garlic Flavoured Oil.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 4
Course: Dinner, Main Course
Cuisine: Contemprorary, South African Inspired
Ingredients Method Notes

Ingredients
  

  • 3 tbsp Wilson's Garlic Flavoured Oil
  • 6 free-range chicken thighs bone-in and skin-on
  • 4 pork sausages or boerewors, cut into thick chunks
  • 250 g brown mushrooms thickly sliced
  • 1 onion finely chopped
  • 2 cloves garlic crushed (optional, for extra depth)
  • 2 tbsp cake flour
  • 500 ml chicken stock
  • 2 tbsp wholegrain mustard
  • 125 ml fresh cream
  • 2 sprigs fresh thyme
  • 1 bay leaf
  • Salt and black pepper to taste
  • A handful of fresh parsley chopped, to serve

Method
 

  1. Heat the Wilson's Garlic Flavoured Oil in a large, heavy-based pot or deep pan over medium-high heat.
  2. Season the chicken thighs and brown them skin-side down first, in batches if needed, until deep golden all over. Remove and set aside.
  3. Brown the sausage pieces in the same pot until coloured on all sides, then remove and set aside with the chicken.
  4. 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.
  5. Stir in the garlic (if using) and cook for 30 seconds, then sprinkle over the flour and stir to coat everything in the pot.
  6. 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.
  7. 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.
  8. 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.
  9. Remove the bay leaf and thyme stalks, scatter over the chopped parsley, and serve hot.

Notes

Storage: keep leftovers in an airtight container in the fridge for up to 3 days.
Make-ahead: the stew tastes even better the next day once the flavours have had time to settle, so it's a good one to make ahead and reheat gently.
Freezing: freezes well for up to 2 months. The cream sauce may separate slightly on thawing, so reheat slowly and stir well to bring it back together.
Serving suggestions: serve over mashed potato, rice or with crusty bread, alongside a simple green vegetable or side salad.