Chicken and mushroom are an excellent combination (Image: Getty)
One of the highlights of is being able to indulge in while enjoying more time indoors.
If you’re craving a stew or of some sort, but don’t want to spend hours by the cooker, has a solution for you.
The chef and restaurateur’s “outrageously delicious” chicken, sausage and mushroom stew is creamy and warming, but only takes a few minutes to make.
Sharing this from his cookbook Simply Jamie, the chef noted: “In the time the rice cooks you can have this outrageously delicious, delicate little number ready.”
When made as per the following instructions, this strew serves two and can be made in as little as 19 minutes.
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Chicken stew is a seasonal staple (Image: Getty)
Jamie Oliver’s chicken and sausage stew recipe
Ingredients
150g basmati rice
One higher-welfare sausage
160g mixed mushrooms
One onion
Four sprigs of thyme
Olive oil
Two teaspoons English mustard
100ml single cream
150g shredded poached chicken
100g baby spinach
Cayenne pepper
Method
Begin by placing the rice in a saucepan with 300ml of boiling water and a tiny pinch of sea salt. Cover the pan and cook over medium-high heat for 12 minutes, or until the water has completely evaporated.
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Jamie Oliver’s chicken and sausage stew is creamy and warming (Image: Getty)
Next, remove the casing from the sausage meat and break it into small balls. Heat a frying pan over medium-high heat and add the sausage balls, cooking them for about three minutes.
While the sausage is cooking, prepare the mushrooms by tearing them into pieces. Peel the onion and slice it very finely.
Add the onion and thyme to the frying pan along with half tablespoon of olive oil, and sauté for approximately five minutes until the mixture is soft and lightly golden, stirring frequently.
After the onion and mushrooms have cooked, mix in the mustard, cream, and 150ml of water or reserved stock.
Then, add the chicken and spinach to the pan. Lower the heat and let the mixture simmer for five minutes.
Finally, season the stew to your liking with salt and black pepper. Serve the dish alongside the rice, and sprinkle a touch of cayenne pepper on top for added flavour, if desired.