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Chicken and vegetable potjie

Recipe from: 24 August 2011
Preparation time: 5 mins
Cooking time: 2 hrs
 
Tuck into this creamy chicken potjie, packed with flavour.
 
 
 

Ingredients

 
  • 45
    ml
    oil
  • 15
    ml
    butter
  • 6
    drumsticks
  • 6
    chicken thighs
  • 1
    packet streaky bacon, chopped
  • 2
    onions, chopped
  • 1
    carrot, chopped
  • 3
    sticks celery, chopped
  • 2
    cloves garlic, crushed
  • 250
    ml
    prepared chicken stock
  • 250
    ml
    wine
  • 250
    g
    peeled baby carrots or carrot balls
  • 6
    baby marrows, thickly sliced
  • 250
    g
    button mushrooms
  • 1
    punnet baby corn
  • 5
    sage leaves
  • 3
    sprigs thyme
  • 250
    ml
    cream
  • salt and pepper to taste
  • fresh flat leaf parsley to garnish
Servings: Change Serving
 
 

Method

 
Use a No. 3 potjie pot.
Heat the oil and butter in the potjie. Brown the chicken pieces and remove.
Add the bacon and fry until caramelized. Now add the onion, carrot, celery and garlic and sauté until soft.
Add chicken back to the pot followed by the stock and wine.
Cover and simmer gently for 1 hour.
After the hour, add the veggies and herbs, cover with the lid and top with 3–4 hot coals (this provides even heating).
Cook gently for 40 minutes – do not stir.
Add the cream and gently stir it through. Cook for a further 20 minutes.
Season to taste.
Serve with fluffy white rice or fresh bread.

TIP: This could be done in 160°C oven or a low to moderate temperature on the stove top too.

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

 

 

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Basic basil care
Basil wilts quickly, but will perk up when left in cool water for about 30 minutes. Then blot the leaves dry and store them at room temperature in a tightly sealed bag. If basil is stored in the refrigerator, it turns black.
 

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