Potjie No: 1 and 2
Serves: 6
Cooking Time: 1.5 hours
Ingredients
10 chicken thighs
15 ml butter
15 ml cooking oil
10 pickling onions, peeled
10 baby potatoes
1 x 410 g can cream of asparagus soup
50 ml sherry
125 ml chicken stock
Method
Heat butter and oil in potjie and brown chicken on all sides.
Add onions and fry until golden brown.
Arrange potatoes on top of chicken.
Heat soup, sherry and stock in smaller potjie and pour over chicken.
Cover with lid and simmer slowly for 1 – 1.5 hours or until chicken is tender.
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