Chicken with Gooseberries and Port Potjie

Potjie No: 3
Serves: 6
Cooking Time: 1.5 hours
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1 chicken, cut into portions
15 ml butter
15 ml cooking oil
4 spring onions, or 1 onion, cut into rings
1 x 410 g can Cape gooseberries, drained
30 ml brown sugar or smooth apricot jam
30 ml white wine vinegar
Juice of 1 lemon
15 ml cornflour
100 ml port or hanepoot wine

Heat butter and oil in potjie.
Add chicken and brown on all sides.
Add onion and sauté until transparent.
Add remaining ingredients and cover with lid.
Simmer for 1 – 1.5 hours or until chicken is tender.

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