Chicken, bacon and vegetable potjie

Here’s a fantastic midweek potjie recipe. Nothing says good times better than a fire, a potjie and some great wine.


  • 45 ml oil
  • 15 ml butter
  • 6 drumsticks
  • 6 chicken thighs
  • 1 packet streaky bacon, chopped
  • 2 onions, chopped
  • 1 carrot, chopped
  • 3 sticks celery, chopped
  • 2 cloves garlic, crushed
  • 250 ml prepared chicken stock
  • 250 ml wine
  • 250 g peeled baby carrots or carrot balls
  • 6 baby marrows, thickly sliced
  • 250 g button mushrooms
  • 1 punnet baby corn
  • 5 sage leaves
  • 3 sprigs thyme
  • 250 ml cream
  • salt and pepper to taste
  • fresh flat leaf parsley to garnish



Use a No. 3 potjie pot.
Heat the oil and butter in the potjie. Brown the chicken pieces and remove.
Add the bacon and fry until caramelized. Now add the onion, carrot, celery and garlic and sauté until soft.
Add chicken back to the pot followed by the stock and wine.
Cover and simmer gently for 1 hour.
After the hour, add the veggies and herbs, cover with the lid and top with 3–4 hot coals (this provides even heating).
Cook gently for 40 minutes – do not stir.
Add the cream and gently stir it through. Cook for a further 20 minutes.
Season to taste.

Source: food24

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