By Lea Brink
Very little preparation is required for this dish.
You will need:
1 kg chicken fillets, cut into pieces
750ml dry white wine
3 cups chicken extract
400g chopped white mushrooms
200g frozen mealies
200g vegetable marrows, diced
1 chopped onion
5 chopped cloves of garlic
1 packet instant soup, chicken and mushroom flavour
1 teaspoon chopped sage
Coarse salt and pepper to taste
1 teaspoon dried herbs (Italian herb mix)
600ml boiling water
2 chopped celery sticks
Fry the onion and chicken fillets in olive oil in a heavy-base pan until done and golden brown. Turn down the heat to a light simmer.
Add all the vegetables, mealies and herbs, except the mushrooms. Add the boiling water, chicken extract and white wine.
Stir the mixture well. Cover with the lid and simmer for one to two hours.
Stir regularly and make sure there is still enough liquid in the pot. The sauce will thicken.
Stir in the mushrooms and simmer for another ten minutes.
Serve with yellow rice.