The Witness - - FEATURES -


1 kg chicken pieces

2 large gar­lic cloves

1 packet mush­rooms

10 small pick­ling mush­rooms — but­ton mush­rooms will do 1 packet of ba­con

350 ml red wine

70 ml tomato paste

2 car­rots

2 cel­ery stalks

1 medium onion

4 bay leaves

Hand­ful of pars­ley

4 stalks of thyme — de­leafed 1/2 cup chicken stock


• Slow cooker: put your cooker on the high set­ting for six hours. Stir once ev­ery hour.

• Oven: Pre­heat oven to 120ºC. Cover chicken with foil and cook for four hours. Stir ev­ery hour.

• Chop the car­rot, one medium onion and cel­ery, finely.

• Fry the mire poix — a French trio which tra­di­tion­ally con­sists of cel­ery, onions and car­rots — in some but­ter and olive oil un­til it is fra­grant and soft. The onion and cel­ery will be­come translu­cent.

• Add the ba­con, bay leaves and thyme, and fry un­til the ba­con is cooked.

• Add the chicken and cook un­til brown. Add the chopped gar­lic just be­fore you take the chicken out.

• Place the chicken mix into your slow cooker, casse­role dish or oven dish and leave it to rest for a few mo­ments.

• Put the pot back onto the stove and deglaze with the wine.

• Leave the wine to re­duce a bit. You want the wine to smell sweet not vine­gary.

• Stir in the tomato paste. You can also add some chicken stock to the mix.

• Once you have achieved this, pour the wine over the chicken. The liq­uid should just cover the chicken.

• Chop mush­rooms, pars­ley and onions and add to chicken.

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