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
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
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.