8 chicken thighs (or mixed pieces)
Salt and pepper to taste
30 ml cooking oil
2 large onions, sliced
4 medium-sized carrots, sliced
2 celery sticks, chopped
2 tomatoes, skins removed and sliced
1 green pepper, finely sliced
1 red pepper, finely sliced
250 g whole button mushrooms
250 ml spring onions, chopped
15 ml fresh parsley, finely chopped
10 ml dried mixed herbs
500 ml uncooked shell or screw noodles
5 ml freshly ground black pepper
3 ml dried rosemary
250 ml dry white wine or chicken stock
Sprinkle the chicken with salt and pepper.
Heat the oil in the pot and fry the chicken, a few pieces at a time, until golden brown.
Add the onion and fry briefly.
Arrange the vegetables in layers on top of the meat in the following order: carrots, celery, tomatoes, green pepper, red pepper, mushrooms and spring onions.
Sprinkle the parsley and mixed herbs on top and add the noodles.
Sprinkle the pepper and rosemary on top and pour over the wine/stock.
Cover and simmer for 1 hour or until cooked to your liking, topping up liquid only if potjie gets very dry.
