Creamy Chicken Potjie

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  • 30 ml (2 T) sunflower oil
  • 1 onion, chopped
  • 1 leek, sliced
  • 2 celery sticks, chopped
  • 2 cloves garlic, crushed
  • 8 pieces of chicken (on the bone)
  • salt and freshly ground black pepper
  • 200 g butternut, chopped
  • 200 g baby potatoes, halved
  • 200 g button mushrooms, sliced
  • 1 x 410 g can Rhodes Green Beans Cross Cut, drained
  • 1 x 400 g can Creamy Mushroom Soup
  • 250 ml (1 C) white wine
  • If desired, thicken the sauce with : 15 ml (3 t) corn flour mixed with 45 ml (3 T) water


  1. Heat a potjie pot over medium coals and add the oil.
  2. Add the onion, leeks, celery and garlic and fry until softened.
  3. Add the chicken and seasoning, and lightly brown the chicken pieces on all sides.
  4. Layer the butternut, potatoes, button mushrooms and Rhodes Green Beans on top of the chicken and do not stir.
  5. Mix together the mushroom soup and the wine and pour over the vegetables.
  6. Close the potjie with the lid and simmer over low coals for 40 minutes.
  7. For a thicker sauce mix the corn flour and water into a smooth paste and then gently stir paste into the potjie.
  8. Simmer without the lid for 5 minutes more.
  9. Season to taste and serve hot over rice or pap.
Cooking Tip

This recipe can be made on a stove top.


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