Creamy Chicken, Mushroom & Pork Sausage

300g chicken breast or thighs, sliced into bite-sized strips

2–3 high-quality pork sausages, casings removed and meat crumbled

200g brown mushrooms, sliced

2 cloves garlic, minced

1 small brown onion or shallot, finely diced

125ml dry white wine (e.g. Pinot Grigio, Sauvignon Blanc, or Chardonnay)

300ml thickened cream

100ml chicken stock

1/2 cup freshly grated Parmesan cheese

1/2 tsp dried oregano or thyme

1 tbsp olive oil

salt and cracked black pepper

fresh parsley or basil, chopped

Heat olive oil in a large skillet over medium-high heat. Add the crumbled pork sausage and cook until browned and slightly crispy. Remove with a slotted spoon, leaving the rendered fat in the pan. Add the chicken to the same pan, sear until golden and cooked through, then set aside with the sausage.

In the same pan, add the mushrooms. Cook until browned and have released their moisture. Stir in the onion and garlic, sautéing for another 2 minutes until fragrant.

Pour in the dry white wine. Use a wooden spoon to scrape all the browned bits off the bottom of the pan. Let the wine simmer for 2–3 minutes until reduced by about half.

Stir in the chicken stock, thickened cream, and dried herbs. Bring to a gentle simmer for 5–7 minutes until the sauce begins to thicken and coat the back of a spoon.

Stir in the Parmesan cheese until melted. Return the cooked sausage and chicken (and any juices) to the pan. Toss for 1–2 minutes to heat through and allow the sauce to fully emulsify.

Taste for seasoning and garnish with fresh herbs.