Ingredients
1 chicken, cut into serving pieces
Sunflower oil
125 g bacon, cubed
12 small onions
12 button mushrooms
Salt & Pepper
2 cloves of crushed garlic
2 sprigs parsley
2 sprigs thyme
2 bay leaves
60 ml brandy, warmed
1/2 bottled red wine
1 TBS sugar
15 ml butter
15 ml flour
30 ml parsley, chopped |
Method
Use No. 3 Pot
Heat oil and fry the cubed bacon until golden
brown.
Add the onions and cook for two minutes
Add the mushrooms
Sauté this mixture gently until the onions begin
to turn transparent.
Remove from heat.
Season the chicken pieces and fry in the pot for
about five minutes or until they turn golden brown. Avoid piercing the
skin.
Return the mushroom /onion mixture.
Add seasoning, garlic, parsley thyme and bay
leaves.
Add brandy warmed in a soup ladle and ignited.
Allow the flame to burn for a minute or two and then extinguish it by
pouring in the wine.
Add the sugar, bring to the boil and reduce the
sauce to half the original quantity.
Cover potjie and simmer until cooked.
If the sauce is too watery, thicken with equal
portions of butter and flour kneaded together.
Garnish with chopped parsley. |
