Thomasina Miers' Aromatic Chicken Pot-au-Feu with Wild Garlic Pesto
Miers' Chicken Pot-au-Feu with Wild Garlic Pesto Recipe

Thomasina Miers' Exquisite Chicken Pot-au-Feu with Wild Garlic Pesto

Renowned chef Thomasina Miers presents a stunning one-pot chicken dish that celebrates the vibrant flavors of wild garlic season. This aromatic chicken pot-au-feu combines traditional French cooking techniques with Mexican-inspired ingredients, creating a comforting yet sophisticated meal perfect for Sunday gatherings.

The Magic of Ancho Chillies

Miers highlights the unique qualities of ancho chillies, which bring sweet, earthy notes reminiscent of chocolate and plum to both savory and sweet dishes. These chillies are now widely available online and in specialty stores, making them accessible for home cooks looking to elevate their culinary creations. For those unable to find ancho chillies, Miers suggests substituting with medium-heat alternatives like nora or aleppo flakes, or simply omitting them while still achieving delicious results.

Wild Garlic Pesto Perfection

The wild garlic pesto serves as the crowning glory of this dish. Miers recommends blending early-season wild garlic with parsley to balance its intensity, or using parsley with a garlic clove if wild garlic isn't available. This versatile pesto transforms simple ingredients like jacket potatoes, pasta, or toasted cheese sandwiches, but truly shines when stirred through the rich chicken juices of the pot-au-feu.

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Recipe Details: Chicken Pot-au-Feu

Preparation: 10 minutes
Cooking: 2 hours
Serves: 4-5 people

Ingredients:

  • 1 tablespoon olive oil
  • 150g smoky bacon lardons
  • 1 medium chicken (approximately 1¾kg)
  • 1 head garlic
  • 4 banana shallots, peeled and halved
  • 4 celery stalks, washed and trimmed
  • 2 heads fennel, chopped into large chunks
  • 2-3 rosemary sprigs
  • 2 bay leaves
  • Salt to taste
  • 1 tablespoon fennel seeds
  • 1 teaspoon black peppercorns
  • 1 teaspoon ancho chilli flakes (optional)
  • 500g new potatoes, halved
  • 180ml white wine

For the Pesto:

  • 50g pine nuts
  • 40g wild garlic
  • 30g parsley
  • 1 teaspoon salt
  • 150ml olive oil

Cooking Instructions:

  1. Preheat oven to 190°C (170°C fan)/375°F/gas 5.
  2. Heat oil in a large casserole over medium-high heat. Sauté lardons for 5-6 minutes until golden, then transfer to a plate.
  3. Brown the chicken in the bacon fat, turning with wooden spoons to ensure even coloring. Transfer chicken to another plate.
  4. Break open garlic head, bash cloves to release skins, and discard skins.
  5. Add shallots, celery, fennel, and garlic to casserole with fresh herbs. Season generously with salt and sauté for 8-10 minutes over medium heat.
  6. Lightly crush fennel seeds and peppercorns, then stir into vegetables along with ancho flakes (if using). Allow mixture to caramelize lightly.
  7. Return lardons and chicken to pan, add potatoes, then pour in wine and 300ml water. Bring to simmer.
  8. Cover with tight-fitting lid and bake for approximately 90 minutes until chicken is cooked through and potatoes are tender.
  9. Meanwhile, blend all pesto ingredients until vibrant green.
  10. Serve chicken drizzled generously with pesto.

Salted Caramel Banana Cake with Sesame Topping

Complementing the savory main course, Miers offers a rich, fudgy banana cake that balances decadence with wholesome ingredients. The cake features a tantalizingly crunchy sesame topping with optional ancho chilli flakes that add surprising depth to the sweet caramel flavors.

Recipe Details: Banana Cake

Preparation: 15 minutes
Cooking: 1 hour 20 minutes
Serves: 6-8 people

Ingredients:

  • 270g golden caster sugar
  • 180g room-temperature unsalted butter, cubed
  • 480g ripe bananas, peeled and sliced
  • 1 teaspoon vanilla essence
  • 2 large eggs, beaten
  • 290g flour (Miers recommends white and wholemeal spelt mix)
  • 1 teaspoon baking powder
  • 1 teaspoon bicarbonate of soda
  • ½ teaspoon salt
  • 90g dark chocolate, roughly chopped
  • Greek yoghurt or cream for serving

For the Topping:

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  • 2 tablespoons sesame seeds
  • 3 tablespoons demerara sugar
  • 1 teaspoon ancho chilli flakes (optional)
  • ½ teaspoon salt
  • ½ teaspoon ground cinnamon

Cooking Instructions:

  1. Begin by making caramel: Combine sugar and 3 tablespoons water in light-colored stainless-steel pan over medium-high heat. Stir until sugar dissolves, then cook until caramel turns deep dark color. Remove from heat and whisk in butter. Keep warm over very low heat.
  2. Blitz bananas in food processor, add warm caramel, and blend again. Transfer to large bowl.
  3. Preheat oven to 200°C (180°C fan)/390°F/gas 6. Line 24cm cake tin with greaseproof paper.
  4. Add vanilla essence to banana mixture, then slowly beat in eggs one at a time.
  5. Prepare topping: Lightly toast sesame seeds in frying pan, then transfer to mortar and bash lightly. Mix with demerara sugar, ancho flakes (if using), salt, and cinnamon.
  6. Sift flour, baking powder, bicarb, and salt into separate bowl. Make well in banana batter, add flour mixture, and whisk to combine. Stir in chopped chocolate.
  7. Pour batter into prepared tin, sprinkle with sesame topping, and bake for 35-45 minutes until skewer inserted in center comes out clean.
  8. Cool in tin for 10-15 minutes before turning out. Serve with thick Greek yoghurt or cream.

These recipes showcase Thomasina Miers' innovative approach to combining global flavors with classic techniques, offering home cooks accessible yet impressive dishes perfect for special occasions or comforting weekend meals.