Chicken Sherry Potjie

Potjie No: 3
Serves: 6
Cooking Time: 1 hour
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1 kg chicken portions
2 tbsp butter
2 tbsp cooking oil
2 large onions
300 g button mushrooms
300 g frozen peas
8 large carrots, sliced
Salt and pepper
1 bay leaf
125 ml water or more
125 ml dry sherry
250 ml sour cream


  • Put potjie over hot charcoal.
  • Chop onions and fry in butter and oil, add chicken and fry to golden-brown. From now on do not stir anymore.
  • Layer with mushrooms, peas and sliced carrots.
  • Season, add bay leaf and a small cup of water.
  • Cover and simmer for about 1 hour, by which time the food will have a good sauce. Now add sherry and sour cream and simmer for another 1/2 hour.
  • Serve with white bread to soak up the sauce.
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One Comment

  1. Sam

    13 April 2011 at 10:10

    would this work using shin or flank instead of chicken – the sauce sounds devine!!!

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