Chicken and vegetable potjie

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


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


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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Tip of the day

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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