Chicken and Sausage Stew with Carrots

A colourful bowlful of goodness, meaty little two-bite sausages, chunks of tender chicken and carrots in a red wine sauce. Serve with peas and/or boiled potatoes to mash into the copious tomato-seasoned sauce.

Serves 2-3
Prep: 20 min
Cook: 35 min

3 tbsp olive oil
12 Cumberland cocktail sausages
400g diced chicken thigh fillet
1 large onion
300g small carrots
150ml red wine
150ml chicken stock
4 tomatoes or 200g tinned chopped tomatoes
handful of flat leaf parsley

Heat 1 tbsp oil in a spacious lidded frying/sauté pan over a medium heat and add the sausages. Brown all over, turning after a couple of minutes a side. Meanwhile, dust the chicken with flour. Halve, peel and finely chop the onion. By now the sausages will be ready, so transfer to a fold of kitchen paper, wipe out the pan, add 1 tbsp oil and when hot, cook the chicken in uncrowded batches, turning after a couple of minutes when the pieces have browned. Transfer to a plate as you go. When all the chicken is browned, add final tbsp oil and stir in the onion. Add a pinch of salt and cook, stirring occasionally for about 15 minutes until wilted and hardly coloured. Return the chicken, add the wine and stir as the flour on the chicken thickens the juices. Add the stock, adjust the heat to simmer gently. Scrape and trim the carrots. Add them to the pan, cover and leave to cook over a low heat for 20 minutes. Meanwhile, pour boiling water over the tomatoes, count to 40, drain, quarter lengthways, pull off the skin and chop the flesh. Chop the parsley leaves. Season the stew to taste, stir in the tomatoes and parsley and serve now or later.