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Chicken, sausage & mushroom stew in a Tefal frying pan shown on a marble background, with a pan of steamed basmati rice
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Chicken, sausage & mushroom stew

(2 Reviews)
Chicken, sausage & mushroom stew in a Tefal frying pan shown on a marble background, with a pan of steamed basmati rice
Save recipe

19 mins
Not Too Tricky

serves 2

About the recipe

In the time the rice cooks you can have this outrageously delicious, delicate little number ready.


nutrition per serving

8
4
2

Calories

3
6
.
6
g

Fat

1
2
.
4
g

Saturates

8
.
3
g

Sugars

1
.
6
g

Salt

4
3
.
4
g

Protein

9
0
.
6
g

Carbs

4
.
6
g

Fibre

of an adult’s reference intake


Recipe From

Simply Jamie cookbook

Simply Jamie

By Jamie Oliver

Ingredients

150g basmati rice

1 higher-welfare sausage

160g mixed mushrooms

1 onion

4 sprigs of thyme

olive oil

2 teaspoons English mustard

100ml single cream

150g shredded poached chicken

100g baby spinach

cayenne pepper

Method

  1. Put the rice into a pan with 300ml of boiling water or reserved chicken stock and a small pinch of sea salt, cover and cook on a medium-high heat for 12 minutes, or until all the liquid has been absorbed.
  2. Squeeze the sausagemeat out of the skin, breaking it into little balls, then place in a frying pan on a medium-high heat and fry for 3 minutes.
  3. Tear in the mushrooms, peel, very finely slice and add the onion, strip in the thyme, add ½ a tablespoon of olive oil and fry for 5 minutes, or until softened and lightly golden, stirring regularly.
  4. Stir in the mustard, cream and 150ml of water or reserved stock, followed by the chicken and spinach. Reduce to a simmer for 5 minutes, then season the stew to perfection with salt and black pepper. Serve with the rice and a pinch of cayenne pepper, to taste.

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