Allergy free chicken sausage stew recipe

Ingredients

• 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

Method

• 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.