Name: Chicken and vegetable potjie
Prep time: 15 min
Cook time: 60 min
Total time: 75 min
Yield: 8 servings
Cuisine: Ingredients
Ingredients: 30 ml butter; 15 ml oil; 10 chicken legs and thighs; 1 onion; 3 garlic large cloves, sliced; 2 fresh thyme or rosemary; 12 pickling onions peeled; 45 ml flour cake; 250 g baby carrots; 1 baby corn punnet; 12 baby potatoes optional; 1 tinned tomatoes whole peeled, chopped; 150 ml stock chicken; 150 ml wine white; 10 ml sugar; salt and freshly ground black pepper

Recipe Disclaimer

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Ingredients (16)

30 ml	butter
15 ml	oil
10	chicken — legs and thighs
1	onion
3	garlic — large cloves, sliced
2	fresh thyme — or rosemary
12	pickling onions — peeled
45 ml	flour — cake
250 g	baby carrots
1	baby corn — punnet
12	baby potatoes — optional
1	tinned tomatoes — whole peeled, chopped
150 ml	stock — chicken
150 ml	wine — white
10 ml	sugar
	salt and freshly ground black pepper

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Method:

Heat the butter and oil in the potjie and brown the chicken a few pieces at a time.
Set aside.
Fry the sliced onion, garlic and thyme until softened, then add the
baby onions and brown a bit.
Stir in the flour and remaining
ingredients(including the chicken). Make sure the baby corn is on top.
Cover and simmer gently over the coals for 1 hour until liquid has
reduced to a saucy consistency and the veggies and chicken are tender.
Season to taste.

Reprinted
with permission of Bits of Carey.
To visit Bits of Carey‘s
blog, click here.