Successful home cooking is helped along by using quality ingredients, reliable and recommended recipes, receiving trusted advice from fellow foodies and having the correct kitchen equipment. This doesn’t mean your cupboards must be stuffed full of every whiz bang gadget or appliance on the market, or having pots, platters and bowls that barely see the light. It is far wiser, more economical and storage savvy to have a smaller collection of ESSENTIAL and USEFUL items. 

In terms of these “essentials” I recommend investing in at least one top quality casserole dish – 2 if your budget can stretch it, in different sizes. Pottery based casserole dishes look beautiful, can go straight from the oven to the table, and slow-cook food well. However, they cannot braise the meat and vegetables over a direct flame which is a key part of preparing ingredients for the flavour releasing, meat tenderising cooking process ahead. 

The creme of the crop is a heavy based, enamelled cast iron variety with a snugly fitting lid which can do all the leg work in one clever vessel (less mess to clean up!). There are several brands available but I can’t go past Le Creuset for their long lasting quality finish. This reliable brand now comes in a rainbow of glorious colours, making it a piece that looks great perched on an open shelf in the kitchen and even served up at the table. I’m tempted to take a look at the  new range displayed in the recently opened stand alone Le Creuset store in Sydney. 

In the meantime, I found myself reaching for the large, round cream coloured pot in preparation for the chicken casserole on tonight’s dinner menu. Whenever my children ask me “What’s for dinner?” I never reply with a bland sounding answer such as steak, or pasta or casserole. I always add some “oomph” in my description of the dinner ahead. So for example, this afternoon when they tumble through the door and ask the usual question, I will reply, “We are going to enjoy rosemary scented chicken casserole with robust winter vegetables and buttered rice.” Now doesn’t that sound far more appetising than just, casserole? Consider how cafes and restaurants describe the menu items and the effect it has on your own excitement about the meal ahead. I found taking this approach builds the anticipation children feel about their home cooked meals. It is an excellent way to teach them about what goes into preparing a meal and also encourages them to actually eat the dish, rather than sit there pointing to ingredients and wrinkling their nose. 

This recipe can also be made a day in advance, perhaps on a weekend. This means that you have a hearty one pot wonder ready to quickly heat and eat, even if you and the family walk in the door tired and ravenous at the end of a long day. 

Rosemary Scented Chicken Casserole to serve 10 people

This recipe tastes even better the next day and leftovers can also be frozen for up to 1 month. Alternatively, halve the ingredients if cooking for a smaller group.

Extra virgin olive oil
50 grams unsalted butter
2 x kg chicken thighs, skin and bone removed, diced into 4 cm pieces
2 tablespoons plain flour
1 tablespoon sweet paprika
1 large white onion finely chopped
4 cloves garlic finely chopped
1 bunch of Dutch carrots, scrubbed and green tips removed, left whole
2 zucchini diced into chunky pieces
2 medium parsnips diced into chunky pieces
300 grams stringless green beans cut into thirds
2 medium potatoes (not chat potatoes, they will disintegrate, use pink skinned Desiree or Pontiac) also cut into chunky pieces
500 mls chicken stock
2 long springs of fresh rosemary left whole
salt and pepper to taste

Preheat your oven to 150 degrees on a fan forced setting. 

Heat the butter and about 1 tablespoon of olive oil in a heavy based casserole dish like a Le Creuset over a medium to high heat. Add the chicken which has been tossed through in a bowl with plain flour and paprika. You will need to do this in four batches to brown evenly. 

*If you don’t have a cast iron pot, then use a large stainless steel fry pan to braise the meat and vegetables before transferring them into your casserole dish. 

Remove the chicken to a clean bowl or plate. 

Add a little more olive oil and over a medium heat, put ALL of the vegetables into the pot to brown. Keep stirring to prevent burning and once they have turned glossy, add back the chicken. 

Pour in the chicken stock, add salt and pepper to taste and the rosemary sprigs. 

Bring to the boil, then cover with a snug fitting lid and place in the oven for 2 hours. 

When ready, serve over steamed, buttered rice and watch the food disappear into the mouths of diners with delight.