Chicken and vegetable potjie

Melt in your mouth chicken, tender vegetable and tomato saucy goodness with a subtle white wine undertone.
 
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Recipe from: 28 January 2011
Preparation time: 15 mins
Cooking time: 1 hr
 
 

Ingredients

 
  • 30
    ml
    butter
  • 15
    ml
    oil
  • 10
    pieces of free range chicken (legs and thighs)
  • 1
    onion
  • 3
    fat cloves garlic, sliced
  • 2
    sprigs of thyme or rosemary
  • 12
    peeled pickling(baby) onions
  • 45
    ml
    cake flour
  • 250
    g
    baby carrots
  • 1
    punnet baby corn
  • 12
    baby potatoes(optional)
  • 1
    tin whole tomatoes, chopped
  • 150
    ml
    strong chicken stock
  • 150
    ml
    white wine
  • 10
    ml
    sugar
  • salt and pepper
Servings: Change Serving
 
 

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.


 

Read more on: poultry
 

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Carving meat
Always allow your roast to rest for 5 to 15 minutes before carving so that the juices can be reabsorbed and the meat presents an even surface when sliced. Use a short- or long-bladed knife, and a two-pronged carving fork with a guard. To prevent the meat from losing juice, steady it with the flat of the fork, rather than piercing.
 

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