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Ingredients

  • 16-20 chicken drumsticks and thighs
  • 50 ml cooking oil (or olive oil)
  • 50 ml brandy
  • 1 tbls chopped garlic
  • 250 grams bacon, chopped
  • 2 onions, sliced into thin rings
  • 3 stalks celery, cut into chunks
  • 15 small new potatoes, whole and unpeeled
  • 250 grams fusilli pasta
  • 1 red pepper and yellow pepper, sliced into strips
  • 250 gram whole button mushrooms
  • 1 cup grated cheddar cheese
  • salt and pepper
The sauce
  • 1 can asparagus pieces liquid reserved
  • 250 ml cream
  • 750 ml water or white wine
  • 1 packet cream of mushroom soup
  • 1 packet instant cheese sauce
  • 2 tbls aromat spice
  • 2 tbls mixed herbs
  • 1 tbls garlic salt or onion salt
Method
  • Heat the oil in the pot
  • Fry the chicken pieces, a few at a time, until golden brown
  • Add the garlic and brandy and heat for 5 minutes, stirring frequently
  • Sprinkle the chopped bacon over the chicken followed by the onions and celery
  • Layer potatoes on top of the celery followed by the pasta
  • Place the mushrooms on top of the pasta and add the peppers
  • Sprinkle with cheese
  • Mix the sauce and pour over the ingredients in the pot
  • Cover and simmer slowly for approximately 60-75 minutes over medium coals (heat)
  • Do not stir, mix everything just before serving
  • Serve with a mixed salad
Serves 8-10


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