Rosemary and Chicken Potjie

Rosemary and Chicken Potjie with Dumplings


  • 45ml olive oil
  • 250g cubed rindless bacon
  • 8 X baby onions peeled & halved
  • ½ tspn dry thyme
  • ½ tspn oreganum
  • 5ml dry rosemary
  • 3 bay leaves
  • 2 garlic cloves crushed
  • 6 X Chicken thighs
  • 1 chicken stock cube
  • 250ml water
  • 100ml dry white wine
  • 10 baby potatoes
  • 6 med. Carrots peeled & angle slice (oval shape)
  • 500g mushroom wiped & halved
  • Cream mushroom soup
  • Salt and pepper
  • Fresh coriander for garnishing
  • For the dumplings:
    • 500ml bread flour
    • 1 tspn instant dry yeast
    • 1 tspn salt
    • 2 tspn sugar
    • 375ml lukewarm water
    • tspn dry parsley


  1. Heat the oil and fry the bacon, onions, garlic, herbs and add chicken pieces til brown, add the wine leave for 5minutes and add the veges in a layer form starting with potatoes, carrots and mushrooms add 125ml water,  let it simmer for 30 minutes as it dries add the mixture of soup and water and start spooning the dumblings, close the lid til they are well cooked it takes them about 10-15minutes. Enjoy.
  2. For the Dumplings:  Sift the dry ingredients into a bowl, add the water, mix well for about 5 minutes and let it rise before using.