A delicious pot so filling that it can be served all on it’s own or with a tossed salad o the side. May be served with baked potatoes or on a bed of rice as this pot has a lovely sauce! It’s enough to serve 4 to 6 people. - A number 3 pot which is 7.8 liters in capacity is recommended. You could possibly get away with a heavy bottomed 6 – 7 liter pot on a stove top.
Total Calories In Whole Recipe: 3,691 – Total Weight Of Whole Recipe: 2.435 kg
INGREDIENTS:
1.2 kg (8 pieces) Chicken thighs, whole with skin and bone
15 ml Parsley, finely chopped
Salt to taste
2.5 ml black pepper, to taste
10 ml Mixed herbs
30ml Cooking oil
500ml Uncooked shell noodles
2 Celery stalks, chopped
5 ml black pepper, ground
2 Tomatoes, sliced
3 ml Dried rosemary
1 green pepper, cut lengthwise
250ml Dry white wine
250 g button mushrooms, whole
250 ml cheddar cheese, grated (Optional)
250 ml green onions, chopped (Optional)
METHOD:
- Season chicken with the salt and pepper.
- Heat the oil in the pot and braai the chicken, a few pieces at a time, until golden brown.
- Layer the veggies in given order and sprinkle over parsley and mixed herbs.
- Add the shell noodles and sprinkle with pepper and rosemary before pouring over the wine.
- Cover with lid and allow to simmer about 1 hour.
- Sprinkle with cheese and allow to simmer a further 20 minutes. – Enjoy! :)