Red Wine Chicken Potjie (Stew)
SA’s favourite potjie (stew) twist on a French classic: Coq Au Vin. Red Wine Chicken Potjie adds fire and local wine to create this winter dish.
- Chicken and Poultry
- Soups and Stews
- South African
Prep Time30 minutes
Cooking Time2 hours
- Olive oil
- 2 large onions, chopped
- 5 garlic gloves, grated
- 6 large carrots, peeled and chopped
- 30ml (2 Tbsp) tomato paste
- 15ml (1 Tbsp) smoked paprika
- 10ml (2 tsp) ground coriander
- Pinch of chilli powder
- 2 whole chickens, portioned
- 1kg potjie potatoes
- 500g butternut cubes
- 500g button mushrooms
- 3 x tins peeled and chopped tomatoes
- 500ml (2 cups) good quality red wine
- 500ml (2 cups) chicken stock
- Parsley, to serve
- Salt and black pepper, to taste
- Heat a large cast iron potjie over a moderate heat with a dash of olive oil.
- Sauté the onions, garlic and carrots for about 4-5 minutes until soft and fragrant.
- Add the tomato paste and spices and fry, stirring for another minute.
- Place the chicken portions into the potjie and brown slightly. NOTE: a potjie is not meant to be stirred for the duration of cooking. It is all about the layers.
- Place the potjie potatoes on the chicken, followed by a layer of butternut cubes.
- Next layer is the mushrooms – leave them whole to shrink and absorb the amazing flavours of the sauce.
- Mix the tinned tomatoes, wine and chicken stock and pour the mixture in the potjie.
- Season to taste.
- Place the lid on the potjie and allow to gently cook on a low to moderate heat for about 2 hours.
- You can open the potjie to check the liquid quantity and adjust with wine or chicken stock and adjust the temperature if necessary. But never stir the potjie.
- Once the 2 hours are up and all the veggies are soft you can open the lid and reduce the sauce if necessary.
- Taste and adjust seasoning according to your preference.
- Garnish the potjie with parsley and serve with your favourite cooked rice or mashed potatoes
- What if you don’t have red wine? Try these red wine alternatives:
→ Use a thicker stock with a dash of red wine vinegar, or balsamic vinegar, or even a bit of chutney!
→ Simpl Juice pomegranate & apple juice or grape juice
→ Rugani Juice beetroot juice
→ De-alcoholized Red Wine