Chicken and vegetable potjie
|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 g||carrots — peeled|
|6||courgettes — baby, sliced|
|250 g||button mushrooms|
|1||baby corn — punnet|
|5||fresh sage — leaves|
|3||fresh thyme — sprigs|
|salt and freshly ground black pepper — to taste|
|fresh parsley — to garnish|
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.