Creamy Chicken Potjie Recipe
Creamy mushroom chicken potjie with bacon and baby potatoes. Prep 30 min, cook 180 min, serves 8. A slow-cooked South African favourite.
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Cooking tools:
- Potjie pot
- Grill
- Cutting board
- Chef's knife
- Mixing bowl
- Wooden spoon
- Spoon
- Peeler
- Ladle
- Serving bowl
Ingredients
- 6 Chicken thighs, Halfed
- 12 Baby potatoes
- 250 g Bacon, Chopped
- 15 Dried apricots, Halfed
- 400 g Mushrooms, Chopped
- 750 ml Frozen Vegetables
- 60 ml Apricot Jam
- 500 ml Beef stock
- 1 Pack oxtail soup
- 1 Pack mushroom soup
- 15 ml Worcester sauce
- 500 ml Fresh cream
- Chicken/all season spice
- 5 Carrots, Chopped
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