Ilse van der Merwe, also known as The Food Fox and Die Kos Vos is a food person through and through. Teacher, writer, recipe developer and so much more.
serves 4-6, but this recipe can easily be doubled to feed a large crowd
45 ml olive oil
8 chicken pieces (about 1 kg)
16-20 pickling onions, skinned and whole
125 g streaky bacon, cut into small cubes
3 sprigs of thyme
250 g button mushrooms (or portabellini)
15 ml tomato paste
30 ml flour
1/2 bottle red wine, Pinot Noir if possible
salt and black pepper
In a large heavy based pot, heat the olive oil over medium-high heat, then fry the chicken pieces in batches until the skins are golden. Remove from the pot and set aside.
Add the onions, bacon & thyme, then fry until the bacon becomes crispy and the onions get a nice colour on the outside. Add the mushrooms and fry for another minute.
Add the tomato paste & flour, then stir well. Now add the red wine. Give it a good stir, then add the chicken pieces and meat juices back into the pot. Bring to a simmer, then turn the heat down to low, cover and simmer for 1 hour 15 minutes. Check on the chicken every now and then to make sure that the pieces are submerged in the sauce and get coloured purple on all sides.
Season with salt and pepper, then stir gently without breaking up the meat. Serve warm with rice, potatoes, pasta or bread, and some steamed green vegetables like beans or broccoli.
Ilse van der Merwe is one of my favourite food writers. Enthusiastic, innovative and her website www.thefoodfox.com is full of exciting food ideas.
This post was especially written for The Pretty Blog by Ilse van der Merwe from The Food Fox.
Recipe, food preparation and text: Ilse van der Merwe.
Photography: Tasha Seccombe.
Styling: Nicola Pretorius & Tasha Seccombe.