Not all braises are destined for cast iron pans. Acidic cooking liquids, such as wine and tomato juice, can strip away seasoning, especially when simmered for long stretches of time.
This one-pot feast, however, was designed to thrive in a cast iron skillet—even new pans that haven’t built up a durable, polymerized patina—and sized specifically for our extra-large No.16 Double-Handled Skillet. It begins with a generous amount of oil and bacon fat, and uses the low-acid combination of beer and chicken stock as the braising liquid. Placed on any standard-size (or larger) grill, the No.16 allows you to cook enough chicken to feed a crowd, then go grill to table without having to dirty any extra serving dishes.