Potjie No: 3 Pot guide
Serves: 8
Cooking Time: 2 hours
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Ingredients
16-20 chicken drumsticks and thighs
50 ml cooking oil (or olive oil)
50 ml brandy
1 tbsp chopped garlic
250 grams bacon, chopped
2 onions, sliced into thin rings
3 stalks celery, cut into chunks
15 small new potatoes, whole and unpeeled
250 grams fusilli pasta
1 red pepper and yellow pepper, sliced into strips
250 grams whole button mushrooms
1 cup grated cheddar cheese
Salt and pepper
Sauce
1 can asparagus pieces liquid reserved
250 ml cream
750 ml water or white wine
1 packet cream of mushroom soup
1 packet instant cheese sauce
2 tbsp Aromat spice
2 tbsp mixed herbs
1 tbsp garlic salt or onion salt
Method
- Heat the oil in the pot.
- Fry the chicken pieces, a few at a time, until golden brown.
- Add the garlic and brandy and heat for 5 minutes, stirring frequently.
- Sprinkle the chopped bacon over the chicken followed by the onions and celery.
- Layer potatoes on top of the celery followed by the pasta.
- Place the mushrooms on top of the pasta and add the peppers.
- Sprinkle with cheese.
- Mix the sauce and pour over the ingredients in the pot.
- Cover and simmer slowly for approximately 60-75 minutes over medium coals.
- Do not stir, mix everything just before serving.
- Serve with a mixed salad.
