Cream Mushroom Chicken Potjie (User Submitted)

Prep: 30 mins · Cook: 3 hrs · Total: 3 hrs 30 mins · Yields: 8 servings

Potjie No: 3
Serves: 6– 8 with rice

No onions. Made with pregnant and breastfeeding mothers in mind.

Ingredients

6 Chicken thighs Halfed

12 Baby potatoes

250 g BaconChopped

15 Dried apricots Halfed

400 g MushroomsChopped

750 ml Frozen Vegetables

60 ml Apricot Jam

500 ml Beef stock

1 Pack oxtail soup

1 Pack mushroom soup

15 ml Worcester sauce

500 ml Fresh cream

Chicken/all season spice

5 Carrots Chopped

Spice the chicken with the chicken spice.

Heat the oil in the pot and braai the bacon for about 10minutes.

Add the dried apricots and apricot jam and braai until soft.

Now add the chicken, beef stock and Worcestershire sauce, cover with the lid and allow it to simmer for about 30minutes.

Add the carrots and potatoes and allow the pot to simmer for a further 30 minutes.

Next, add the veggies and the mushrooms.

Sprinkle a little Aromat over the pot, cover with the lid and allow to simmer for +-45 minutes.

Mix the soup powder with the cream and add it to the pot. Cover and allow it to simmer for a final +-45 minutes.