6 – 8 chicken thighs
250g bacon, diced
4 onions, finely chopped
60ml smooth apricot jam
1⁄2 cup water
15ml worcester sauce
10 – 15 whole pickling onions, peeled
1 medium sized butternut, cubed
1 large sweet potato , cubed
300g mushrooms, sliced
1 packet oxtail soup powder
1 packet thick white onion soup powder
250 fresh cream
1 cup milk, to thin out your pot, if neccesary
Sprinkle the chicken spice over the chicken. Brown the chicken at high heat for about 5 minutes. Remove the chicken, and then brown the bacon. Remove the bacon and add the chopped onions and apricot jam to the pot, and fry until the onions are soft.
Put the chicken and bacon back in the pot with the onions. Now add the water and worcester sauce to the pot and give it a good stir, put the lid on and let cook for 15 minutes.
Add small onions and butternut and cook for 10 minutes.
Add the sweet potato and mushrooms and cook for a further 30 minutes.
Mix the the soup powder with the cream and add to the pot. Cook for 30 minutes.
Serves 4 — 6 people.