Outdoor Cast-Iron Mushroom & Chicken Stew — Cooked in the Wild with HUUSK Forged Utility Knife
JapanHuuskWhen the temperature drops in the woods, nothing warms the body and soul quite like a simmering cast-iron stew. This mushroom and chicken one-pot recipe is designed for outdoor cooking — minimal equipment, maximum flavour, and every ingredient prepared with your dependable HUUSK hand-forged utility knife.
Ingredients (serves 2–3):
- 4 chicken thighs, bone-in, skin-on
- 250g mixed forest mushrooms (button, cremini, shiitake)
- 2 carrots, peeled
- 2 celery stalks
- 1 large yellow onion
- 3 garlic cloves
- 2 tbsp olive oil
- 500ml chicken broth
- 1 tbsp tomato paste
- 1 tsp dried thyme
- Sea salt and black pepper
- Fresh parsley for garnish
- 1 HUUSK hand-forged utility knife
Step 1 — Prep the aromatics.
Set your chopping board on a flat surface near the camp stove.
With the HUUSK utility knife, finely dice the yellow onion.
The knife's weight and hammer-forged blade make quick work of the dense onion layers.
Mince the garlic cloves and set both aside.
Step 2 — Cut the vegetables.
Slice the carrots into 1.5cm rounds and the celery into similar-sized pieces.
The circular finger hole on the HUUSK knife handle allows for a secure,
controlled grip while you apply downward pressure on firmer root vegetables.
Step 3 — Slice the mushrooms.
Clean the mushrooms with a damp cloth (never soak them).
Trim the stems and slice the caps into 0.5cm pieces.
The ultra-sharp polished edge of the HUUSK blade slices through delicate mushroom flesh without bruising or crushing.
Step 4 — Brown the chicken.
Heat olive oil in the cast-iron pot over the camp stove.
Season the chicken thighs with salt and pepper,
then sear them skin-side down for 4 minutes until golden.
Flip and sear the other side for 3 minutes.
Remove and set aside.
Step 5 — Build the stew.
In the same pot, sauté the diced onion and garlic for 2 minutes until translucent.
Add tomato paste and stir for 30 seconds.
Return the chicken to the pot, pour in chicken broth, and add carrots, celery and dried thyme.
Bring to a gentle boil, then reduce heat and cover.
Simmer for 25 minutes.
Step 6 — Add mushrooms and finish.
Stir in the sliced mushrooms and continue simmering uncovered for 10 more minutes until the sauce thickens slightly.
Adjust seasoning with salt and pepper.
Garnish with fresh parsley before serving directly from the cast-iron pot.
