Ingredients with Measurements:
- 1 kg chicken thighs, bone-in and skin-on
- 500g mushrooms, sliced
- 2 onions, chopped
- 4 garlic cloves, minced
- 2 carrots, chopped
- 2 celery stalks, chopped
- 2 bay leaves
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 1 tsp smoked paprika
- 1 tsp salt
- 1/2 tsp black pepper
- 2 cups chicken broth
- 1 cup red wine
- 2 tbsp olive oil
Special equipment needed:
- Cast iron potjie pot
- Fire or stove
Step-by-step instructions:
1. Heat the potjie pot over medium-high heat and add olive oil.
2. Add chicken thighs and brown on both sides. Remove from the pot and set aside.
3. Add onions and garlic to the pot and sauté until translucent.
4. Add mushrooms, carrots, and celery and sauté for 5 minutes.
5. Add bay leaves, thyme, rosemary, smoked paprika, salt, and black pepper. Stir to combine.
6. Pour chicken broth and red wine into the pot and bring to a boil.
7. Add the browned chicken thighs back into the pot and stir to combine.
8. Cover the pot with a lid and reduce the heat to low. Cook for 1 1/2 to 2 hours, stirring occasionally, until the chicken is tender and falls off the bone.
9. Remove the bay leaves and discard.
10. Serve hot with your choice of sides.
Time:
Preparation time: 20 minutes
Cooking time: 1 1/2 to 2 hours
Temperature:
Medium-high heat for browning the chicken, then low heat for simmering.
Serving size:
This recipe serves 6-8 people.
Nutritional information:
Calories per serving: 320
Fat: 17g
Carbohydrates: 8g
Protein: 31g
Substitutions for ingredients:
- Chicken thighs can be substituted with chicken breasts or drumsticks.
- Red wine can be substituted with chicken broth or vegetable broth.
Variations:
- Add potatoes or sweet potatoes for a heartier meal.
- Substitute mushrooms with other vegetables like bell peppers or zucchini.
Tips and tricks:
- Use bone-in and skin-on chicken for more flavor.
- Brown the chicken well for a richer taste.
- Sauté the vegetables until they are slightly caramelized for extra depth of flavor.
Storage instructions:
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in a pot over low heat, stirring occasionally, until heated through.
Presentation ideas:
Serve in the potjie pot with a ladle for a rustic presentation.
Garnishes:
Garnish with fresh herbs like parsley or thyme.
Pairings:
Pair with a crusty bread or rice.
Suggested side dishes:
Serve with a side salad or roasted vegetables.
Troubleshooting advice:
- If the potjiekos is too dry, add more chicken broth or water.
- If the potjiekos is too watery, remove the lid and let it simmer for a few more minutes to thicken.
Food safety advice:
Make sure the chicken is cooked to an internal temperature of 165°F (74°C).
Food history:
Potjiekos is a traditional South African stew that is cooked over an open fire in a cast iron potjie pot.
Flavor profiles:
This recipe has a rich and savory flavor with hints of smokiness and earthiness from the mushrooms.
Serving suggestions:
Serve hot with your choice of sides.
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Region: South African