Chicken and vegetable potjie

8 servings Prep: 5 mins, Cooking: 2 hrs By Food24
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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.

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