Chicken and vegetable potjie

Recipe from: 28 January 2011

Ingredients 16
Servings 1
Minutes 15 mins

Ingredients

Serving Change
  • 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
 

Method

15 mins
 
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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