Chicken and Yogurt Potjie

Ingredients

• 2 kg chicken pieces

• 2 green peppers, cut length-wise

• 300 g carrots, peeled and sliced

• 6 large potatoes, peeled and quartered

• 100 g dried apricots

• 200 g green beans, cut into pieces

• 150 g mushrooms, sliced

• salt to taste

Marinade

• 500 ml plain yoghurt

• 500 ml dry white wine

• 10 ml dried thyme

• 10 ml grated lemon peel

• 1 large onion, finely chopped

• 5 ml ground black pepper

• 3 bay leaves

• 5 ml dried tarragon

• Optional

• 1 packet of mushroom soup

Method

1. Mix all the ingredients of the marinade, pour over the chicken and allow to marinade for 6 to 8 hours.

2. Heat the pot until very warm and brown the chicken, a few pieces at a time, along with the green pepper until golden brown.

3. Layer the carrots, potatoes, apricots, beans and mushrooms above the meat.

4. Sprinkle the salt over and pour in the marinade.

5. Cover with the lid and allow the pot to simmer for approximately 2 hours.

6. If, after this, there is still too much liquid in the pot, mix the soup powder in the sauce and allow the pot to simmer for a further 15 minutes.