Chicken and Mushroom Potjie

  • 60ml olive oil
  • 2 onions, chopped
  • 2 leeks, washed and sliced
  • 3 celery stalks, thinly sliced
  • 1 garlic clove, crushed
  • 16 chicken pieces (thighs and drumsticks)
  • Bouquet garni (a small bunch of fresh thyme and two bay leaves tied together with kitchen string)
  • 500ml chicken stock
  • 250ml Drostdy-Hof Claret Select
  • 450g pickling onions, peeled
  • 500g portabellini mushrooms
Directions: Firstly, prepare a fire, ensuring you have enough coals to cook a potjie for around two hours. Heat the oil in a medium-sized cast-iron potjie and gently fry the onions, leek, celery and garlic until golden. Remove and set aside. Heat the rest of the oil in the potjie and fry the chicken pieces skin-side down until golden and return the vegetables to the potjie. Add the bouquet garni, chicken stock, wine and pickling onions. Season to taste. Bring to the boil, reduce heat and simmer for 1 1/2 hours or until the meat comes off the bone. Add the portabellini mushrooms and cook for another 20 minutes. Serve warm with creamy mashed potatoes. Serves 6 - 8