Chicken & Mushroom potjie



 
 

Ingredients

 
  • olive oil
  • 6
    pieces bone in skin on chicken breast
  • 8
    pieces bone in skin on chicken thighs
  • 250
    g
    diced bacon
  • salt
  • black pepper
  • paprika
  • rosemary & olive spice
  • 1
    clove chopped garlic
  • 1
    large chopped onion
  • 2
    large chopped tomatoes
  • 2
    tins canned apricots
  • thyme
  • 1
    kg
    baby potatoes
  • 300
    g
    button mushrooms
  • 250
    ml
    cream
  • washed and shredded pinach
Servings: Change Serving
 
 

Method

 
Step 1 Season chicken with salt, black pepper, paprika and rosemary & olive spice. Bring no.3 potjie up to heat and lubricate with drizzle of olive oil. Add chicken, bacon and garlic to the potjie and brown. Step 2 Once chicken is browned, add onion, tomatoes, apricots and thyme and cook for 45 minutes. Step 3 Add baby potatoes and cook for 15 minutes. Step 4 Add mushrooms and cream and season with salt and black pepper to taste. Cook for 15 minutes. Step 5 Remove potjie from heat, add spinach and rest for 15 minutes. Serve on brown rice with garlic flat bread and a good chardonnay. Don't disturb/stir potjie until you serve.
 

Read more on: poultry
 

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