PotjieMasters
Creamy White Wine Chicken Potjie
Chicken

Creamy White Wine Chicken Potjie

Created by Chef Justin

A succulent and rich chicken potjie simmered in dry white wine, chicken stock, fresh thyme, and mushrooms, finished with heavy cream.

Prep Time

20 mins

Cook Time

1h 48m

Category

Chicken

Total Votes

14

Plan a Event with Friends

Launches an interactive checklist and timeline timer for this recipe.

Ingredients

  • Chicken Pieces (2kg, bone-in) (Butchery)
  • Button Mushrooms (500g) (Produce)
  • Baby Potatoes (800g) (Produce)
  • Baby Carrots (300g) (Produce)
  • Leeks (2, sliced) (Produce)
  • Garlic Cloves (6, sliced) (Produce)
  • Dry White Wine (375ml, Sauvignon Blanc) (Pantry & Aisle)
  • Chicken Stock (250ml) (Pantry & Aisle)
  • Fresh Cream (250ml) (Pantry & Aisle)
  • Thyme Sprigs (4) (Pantry & Aisle)
  • Butter (2 tbsp) (Pantry & Aisle)
  • Cooking Oil (Pantry & Aisle)
  • Salt & Black Pepper (to taste) (Pantry & Aisle)
  • Lemon (1, juice only) (Produce)

Cooking Steps

  1. Prep Veg & Season 15m

    Slice leeks, clean mushrooms, season chicken pieces. Get fire to Medium heat.

  2. Sear Chicken 15m

    Melt butter with oil. Sear chicken pieces in batches until skin is golden and crispy. Set chicken aside.

  3. Sauté Leeks & Garlic 8m

    Fry leeks, garlic, and thyme until soft and aromatic.

  4. Wine Simmer 30m

    Deglaze the pot with white wine and chicken stock. Return chicken to the pot, cover, and simmer for 30 minutes.

  5. Layer Veggies 30m

    DO NOT STIR. Layer baby potatoes, baby carrots, and mushrooms on top. Cover and simmer for 30 minutes until potatoes are tender.

  6. Stir in Cream 10m

    Pour in the fresh cream. Simmer uncovered for 10 minutes to thicken the sauce before serving.

Community Comments

Please log in to participate in comments.

No comments yet. Be the first to start the conversation!