Jamie Oliver has shared a hearty chicken and sausage stew that can be on the table in just 20 minutes. The recipe, which serves two, comes from his latest book and television programme, where he cooks dishes in a single take, unedited and in real time.
Ingredients for the stew
For the dish, you will need olive oil, one 150g skinless free-range chicken breast, two rashers of higher-welfare smoked pancetta, two higher-welfare sausages (130g), one 400g tin of cherry tomatoes, one 400g tin of borlotti beans, red wine vinegar, 160g purple sprouting broccoli, half a bunch of rosemary (10g), two cloves of garlic, one lemon, extra virgin olive oil and two large slices of sourdough bread (100g each).
How to make it
Switch the grill to high and place a large, shallow casserole pan over high heat with one tablespoon of olive oil. Chop the chicken into six equal portions and halve the pancetta and sausages, adding everything to the pan as you go. Cook for nine minutes, stirring occasionally, until golden.
Pour the tomatoes into the pan, then add the beans, the juice and one tablespoon of red wine vinegar. Bring to the boil, then trim and add the broccoli, halving any thicker stems lengthways. Leave to simmer while you prepare the topping.
Strip the rosemary into a pestle and mortar, pound with a small pinch of sea salt, then peel and bash the garlic. Finely grate the lemon zest, combine with half the juice and two tablespoons of extra-virgin olive oil, and season to taste. Tear the bread into bite-sized pieces and toss thoroughly with the mixture.
Serving and details
Season the stew to your liking, scatter the herb-dressed bread across the top, and place under the grill for five minutes until golden, bubbling and cooked through. Serve with lemon wedges for squeezing over.
20 Minute Meals: Real Fast Food by Jamie Oliver is published by Penguin Michael Joseph. The recipes appear in the book and in the Channel 4 series, which airs on Mondays at 8pm.
