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45 ml oil
300 g baby onions, whole & peeled
8 x chicken pieces, drumsticks & thighs
250 g button mushrooms
250 ml LANCEWOOD Sauce Delight™ Mushroom sauce
50 g packet white onion soup powder
625 ml chicken stock
3 carrots, thickly sliced
2 corn cobs, sliced into 3 cm pieces
8 baby potatoes
45 ml fresh flat leaf parsley, chopped
Salt & freshly ground black pepper to taste
Place a large cast iron pot over a medium heat.
Add the oil and brown the baby onions and chicken. Add the mushrooms and brown.
In a separate bowl, mix the mushroom sauce, half of the soup powder and stock together.
Pour the mixture over the chicken and lower the heat. Simmer for 45 minutes.
Add the carrots, corn, baby potatoes and parsley. Cover and simmer for a further 30 minutes until the potatoes are soft.
Dissolve the remaining soup powder in a little water and stir into the potjie. Simmer until the sauce is thick.
Season to taste and serve with rice or samp.
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