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Sherry is a fortified wine of Spanish descent, and works well to add flavour to braai meals, specifically in basting sauces and in your potjies.
In South Africa our sherry is packaged in an Old Brown bottle, that works perfectly for this recipe. No need for expensive imported stuff. Make sure to properly heat your potjie first and brown the chicken pieces. Then let the sherry reduce until a nice rich syrup. Reduce the cream again and you’re good to go!
A few months ago I posted a photo of this meal but the exact recipe was still a secret at the time. Just that photo almost broke the internet so now that the world gets all the photos as well as the full recipe do all your urgent internet work asap, before the internet completely falls apart. Officially this recipe is serves four, but three, two and one persons have also been know to finish it in our trails.
WHAT YOU NEED:
* 1 tot olive oil
* 8 chicken pieces (drums and thighs)
* 1 onion, chopped
* 2 garlic cloves, chopped and crushed
* salt and pepper
* 1 bottle sherry (the old brown type will do – 750ml)
* 2 cups (500 ml) fresh cream
* 1 packet (250g) mushrooms
WHAT TO DO:
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