Name: Chicken and vegetable potjie
Prep time: 5 min
Cook time: 120 min
Total time: 125 min
Yield: 8 servings
Cuisine: Cooking Method
Ingredients: 45 ml oil; 15 ml butter; 6 chicken drumsticks; 6 chicken thighs; 1 bacon streaky, chopped; 2 onion chopped; 1 carrots sliced; 3 celery stalks chopped; 2 garlic cloves, crushed; 250 ml stock chicken; 250 ml wine; 250 g carrots peeled; 6 courgettes baby, sliced; 250 g button mushrooms; 1 baby corn punnet; 5 fresh sage leaves; 3 fresh thyme sprigs; 250 ml cream; salt and freshly ground black pepper to taste; fresh parsley to garnish

Recipe Disclaimer

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Ingredients (20)

45 ml	oil
15 ml	butter
6	chicken — drumsticks
6	chicken — thighs
1	bacon — streaky, chopped
2	onion — chopped
1	carrots — sliced
3	celery stalks — chopped
2	garlic — cloves, crushed
250 ml	stock — chicken
250 ml	wine
250 g	carrots — peeled
6	courgettes — baby, sliced
250 g	button mushrooms
1	baby corn — punnet
5	fresh sage — leaves
3	fresh thyme — sprigs
250 ml	cream
	salt and freshly ground black pepper — to taste
	fresh parsley — to garnish

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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.