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Make French Chicken the Local Way with Jan Braai’s Coq au Vin Potjie Recipe

The Democratic Republic of BraaiJan Braai has the perfect solution for those half-empty bottles of wine leftover after a good braai: Use it to make a delicious South African version of one of France’s most famous dishes, Coq au Vin.

This red wine and chicken stew is best when cooked over a medium heat for at least an hour, ideal for a nice potjie evening with friends and family. The recipe is foolproof and so delicious you will never even think of making the dish on the stove ever again.

“From my personal experience, this classic French dish is even better cooked in a potjie on a fire, using South African wine. The rule of thumb when cooking with wine is that you should use wine of the same quality that you drink,” The Democratic Republic of Braai author writes, introducing the recipe.

The basic ingredients include one bottle of wine, 2.5 kg chicken pieces, mushrooms and pickling onions. Read the recipe to see what else you need:

(serves 6 hungry guests)

2 tots oil (or butter)
about 20 small pickling onions (peeled and whole)
1 carrot (chopped)
parsley equal in volume to the carrot (chopped)
4 sprigs fresh thyme
1 packet smoked streaky bacon
1 packet whole button mushrooms (about 250 g)

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