Servings |
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- 2 kg Chicken Pieces
- 2 Green peppers cut length-wise
- 300 g carrots peeled and sliced
- 6 large potatoes peeled and quartered
- 100 g Dried apricots
- 200 g green beans cut into pieces
- 150 g Mushrooms sliced
- Salt to taste
- 1 packet mushroom soup
- 500 ml Yoghurt
- 500 ml dry white wine
- 10 ml dried thyme
- 10 ml Grated lemon peel
- 1 large onion finely chopped
- 5 ml ground Black Pepper
- 3 bay leaves
- 5 ml dried dragon
Ingredients
The Marinade
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- Mix all the ingredients of the marinade, pour over the chicken and allow to marinade for 6 to 8 hours
- Heat the pot until very warm and braai the chicken, a few pieces at a time, along with the green pepper until golden brown
- Layer the carrots, potatoes, apricots, beans and mushrooms above the meat
- Sprinkle the salt over and pour in the marinade
- Cover with the lid and allow the pot to simmer for approximately 2 hours
- If, after this, there is still too much liquid in the pot, mix the soup powder in the sauce and allow the Potjie to simmer for a further 15 minutes