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