Nothing makes me love the colder months more than busting out my Smith+Noble luxe cast iron pot. It’s perfect for boiling pastas, baked dishes like moussaka and lasagne, all your fave soups and stews (on the stove or in the oven) but don’t forget it’s also the perfect vessel for baking bread or desserts.
This is one of my fave cold weather go-tos. You could be very particular with what kind of beer to use for this recipe, but honestly, make it with whatever beer or wine you love to drink – it’s destined to turn into a delicious hearty pot of guaranteed goodness! Do, however, make sure to brown all your pieces of chicken well as this all adds to the depth of the stew.
1kg chicken thighs
1/4 cup Dijon mustard
400g mushrooms, sliced 5mm
60g unsalted butter
200g streaky bacon OR speck, diced 1cm
1 large brown onion, diced 5mm
3 cloves garlic, finely chopped OR crushed
12 sprigs thyme
5 medium carrots, peeled, cut 2cm pieces
1kg baby chat potatoes, peeled, halved and par boiled
2 bay leaves
500ml beer or white wine
300ml chicken stock
1/2 cup plain flour
Salt & pepper to taste
1/4 cup roughly chopped flat leaf parsley
Preheat oven to 180ºC FF.
With a pastry brush, paint the chicken thighs with plenty of mustard, then season with salt and pepper. Brown them well on all sides, with a dash of olive oil, in a cast iron pot over high heat, in several batches to avoid overcrowding the pot. Transfer them to a plate, then caramelise the mushrooms in the same pan adding more oil if needed. Transfer them to a bowl and leave the pot unwashed.
In the same pot, combine the butter, streaky bacon, onion, garlic and thyme. Sauté on low-medium heat until aromatic and the onions translucent but not browned. Add the carrots, potatoes, bay leaves, beer and stock, then dust the chicken pieces in flour before returning them to the pot. Cover the pot and place in the oven to cook for 30 mins.
Check that the carrots and potatoes are tender – if not return to the oven for a few more minutes.
To serve, stir through the cream, season to taste and garnish with parsley.
The Smith + Nobel luxe cast iron pot is perfect for cooking low and slow during the cooler seasons and is designed to lock in flavour and keep food tender. Suitable for using on the stove or in the oven and available in a range of vibrant colours, they are a must have in every kitchen.