Ingredients
2 blocks of chicken stock 4 Carrots, cut into discs
250ml Boiling water 12 Small onions, whole
500ml white wine 250g Button mushrooms
250ml Chutney 8 Marrow mix, cut in thick slices
46g Mushroom soup powder (1 packet) 1 Red pepper, cut into long strips
5ml Dried thyme 150g Wet beef biltong, carved
5ml Mixed herbs 250ml Grated cheese
5ml Lemon pepper 125 ml Fresh parsley, chopped
15ml Olive oil
15ml Butter Dissolve the stock cubes in boiling water.
Mix all the sauce ingredients and add to
12 Chicken pieces (dye) stock mixture. Keep one side.
250g Bacon, chopped
50ml Brandy
10ml Garlic chopped
2 Onions, cut into rings
½ Green pepper , roughly chopped
1 Celery stick, cut into thin rings
20 Small potatoes, peeled
Method
1. Heat butter and oil over medium heat and brown the chicken.
2. Add the bacon and fry for 3 minutes.
3. Add the brandy and garlic and mix well, then do not stir again.
4. Sort the onion, green pepper and celery over the chicken and place the potatoes
and carrots on top.
5. Pour over the sauce, place the lid on and simmer for 1 hour.
6. Add the onion, mushroom, marrow and red pepper, and finish with biltong and
cheese.
7. Add boiling water if needed, close lid and simmer for a further 20 min.
8. Stir just before serving and finally add parsley.
