Friday, July 12, 2013

Allergy free chicken sausage stew recipe

  • 6 chicken sausages, herbed or plain
  • 2 tbsps olive oil
  • 1 onion, chopped
  • 2 sticks celery, chopped
  • 2 cloves garlic, finely chopped
  • 2-3 heaped tbsps Orgran all purpose flour
  • 1 tbsp white wine (optional)
  • 5 sprigs fresh thyme, leaves picked
  • 1 tsp dried oregano
  • 750ml chicken stock made from 2 Massel vegetarian chicken ultracubes
  • 400g chopped tomatoes
  • 1 carrot, chopped
  • 2 potatoes, chopped
  • Salt and freshly ground black pepper, to taste

  • Pour the olive oil into a large saucepan and heat over a medium-high heat.
  • Add the sausages and cook them until they are brown on all sides.
  • Remove the sausages and carefully cut them into bite-sized chunks.
  • Add the onion and celery to the remaining oil and cook on a medium heat, stirring occasionally, until softened.
  • Stir in the garlic and fry for another minute or two.
  • Stir in the flour, white wine, thyme and oregano.
  • After a couple of minutes return the sausages to the saucepan and stir through.
  • Add the chicken stock and tomatoes.
  • Add the carrot and potatoes and stir to cover them with tomato.
  • Season to taste with salt and pepper.
  • Bring to the boil then reduce the heat to medium-low.
  • Simmer the stew for 15 minutes, stirring to prevent burning, or until thick gravy forms and the potatoes are cooked through.

No comments:

Post a Comment