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Ingredients
- 16-20 chicken drumsticks and thighs
- 50 ml cooking oil (or olive oil)
- 50 ml Brandy
- 1 tbsp chopped garlic
- 250 g bacon chopped
- 2 onions sliced into thin rings
- 3 stalks celery cut into chunks
- 15 small new potatoes whole and unpeeled
- 250 g fusilli pasta
- 1 red pepper sliced into strips
- 1 yellow pepper sliced into strips
- 250 g whole button mushrooms
- 1 cup grated cheddar cheese
- salt and pepper
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 tbsp aromat spice
- 2 tbsp mixed herbs
- 1 tbsp garlic salt or onion salt
Ingredients
sauce
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Instructions
- 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
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