-
Heat a little oil in a deep
saucepan and brown the chicken thighs in two batches.
Allow them to brown fully before turning, to stop them
sticking (around 3 mins each side). Deglaze the pan with
a splash of cider between batches, adding any residue to
the stock. Add more oil to the pan as needed.
-
Set the chicken aside and use
the same pan to brown the sausages all over for around 2
mins, then remove from the pan. If there is a lot of fat
left from the sausages, spoon some of it out, leaving just
a little in the pan.
-
Brown the chunks of squash for
2 mins, remove and set aside.
-
Put a little more oil in the
pan, followed by the onion, and cook gently for 5 mins,
then add half the sage and all of the fennel seeds and
cook, stirring for 2 mins more.
-
Add the flour and stir for 2
mins. Pour in the cider and stock, whisking to prevent
lumps, and bring to the boil.
-
Return the chicken, sausages
and squash to the pan and simmer for 15 mins, or until
everything is cooked through, stirring in the rest of the
sage 2 mins before the end.
-
Serve with green beans and
croquettes - or potato or celeriac mash.
|
DAILY
DINNERS 
