Chicken, cheek-to-cheek with Drostdy-Hof Claret in Spring potjie

Wednesday, 14 August, 2013
Drostdy-Hof 's medium-bodied Claret Select is a juicy, Cabernet Sauvignon-based blend, alive with berry fragrances and flavours.
Keep some for the pot to slow-dance with the other ingredients in this tasty, filling but healthy chicken and mushroom potjie, and the rest to serve at the table.

Drostdy-Hof Claret Select is available in 375ml, 750ml, 2-litre and 5-litre packaging.  

Chicken and mushroom potjie, with Drostdy-Hof Claret Select

60ml olive oil
2 onions, chopped 
2 leeks, washed and sliced
3 celery stalks, thinly sliced
1 garlic clove, crushed
16 chicken pieces, thighs and drumsticks 
Bouquet garni (a small bunch of fresh thyme and 2 bay leaves tied together with kitchen string)
500ml chicken stock
250ml Drostdy-Hof Claret Select 
450g pickling onions, peeled
500g portabellini mushroom

Prepare a fire as usual, ensuring you have enough coals to cook a potjie for around two hours. Heat the oil in a medium-sized cast iron potjie and gently fry the onions, leek, celery and garlic until golden. Remove and set aside. Heat the rest of the oil in the potjie and fry the chicken pieces skin-side down, until golden and return the vegetables. Add the bouquet garni, chicken stock, Drostdy-Hof Claret Select and pickling onions. Season to taste. Bring to the boil, reduce heat and simmer for 1 ½ hours or until the meat comes off the bone. Add the portabellini mushrooms and cook for another 20 minutes.  Serve warm with creamy mashed potatoes and Drostdy-Hof Claret Select.  

Serves 6 to 8.