SERVES 6
4 tbsp extra virgin olive oil
800 g Henwil chicken thighs & drumsticks
2 onions, sliced
1 garlic clove, crushed
1 handful fresh basil
A few sprigs of thyme or rosemary
2 bay leaves
3 medium potatoes, sliced
3 carrots, peeled & sliced
2 celery sticks, sliced
2 cups sweet white wine
2–3 cups chicken stock
1 tsp salt
Freshly cracked black pepper
300 g green beans
100 g cherry tomatoes
Basmati rice, to serve
Fresh basil or parsley, to serve
Place the potjie over hot coals. Add 2 tbsp olive oil and cook the chicken thighs and drumsticks until browned. Remove the chicken and set aside.
Add the onions and remaining 2 tbsp olive oil. Cook for 2–3 minutes, stirring often. Add the garlic and herbs and cook for 1 minute longer.
Place the chicken back in the potjie and top with potatoes, carrots and celery in layers. Add the wine and 2 cups of stock, then season with salt and pepper. Place the lid on the potjie and simmer for approximately 1 hour.
Keep an eye on your potjie and add water or stock if it becomes too dry. Add the green beans and cherry tomatoes. Taste for seasoning. Cook for another 30 minutes uncovered. Ensure the coals are not too hot so the liquid does not reduce too quickly.
Remove from the heat and allow to cool for 10 minutes. Serve with the rice. Finish with basil or parsley, black pepper and a drizzle of olive oil.
WINE PAIRING Diemersdal Shiraz
RECIPE SPONSORED BY Standard Bank
