Roasted Chicken Potjie

Serves 6


1kg chicken pieces
1 punnet white button mushrooms, sliced
Portuguese chicken spice
Cook’s salt
Olive oil

¼ cup white wine
2 tbls chicken stock
Sprig of rosemary and thyme

Here’s how
Wipe and trim the chicken portions.
Dust on both sides with Portuguese chicken spice.
Place some flour in a clean plastic bag with salt & pepper, and shake chicken portions in the bag to coat with the flour mix.
Heat a heavy bottomed pot (we love our cast iron pots) and drizzle with olive oil.
Fry chicken portions until brown on both sides.
Sprinkle some cooks salt and chicken stock over the chicken pieces and then pour over hot water (just enough to cover the bottom) and add the white wine (optional) and mushrooms.
Top with fresh sprigs of rosemary and thyme.
Put the lid on and place in a pre-heated oven of 180°C for about 20 minutes.
Remove the lid and bake another 10 minutes until nice and brown.
Serve from the pot with brown basmati rice, leeks, onions and mushrooms gently fried together in a little butter (or whatever veggies you prefer) and a fresh loaf of Portuguese bread to mop up the sauce!

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