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HOENDERPOT MET SKOP

  • Gert Peens
  • Aug 4, 2015
  • 1 min read

2½ kg hoenderporsies (verkieslik dye)

80g spekvleis, swoerdloos en gesnipper

4 knoffelhuisies, gekneus

125 ml brandewyn

250ml soet sjerrie of muskadel

20ml gemengde kruie

20ml uiesout 1

0ml aromat

20ml vars gemaalde swartpeper

2 groen soetrissies, gesnipper

3 uie, in skywe gesny

8-10 grasuie, gesnipper

10 groot aartappels, in dik skywe gesny

sowat 500 g broccoli

500g sampioene

425-g-blik sampioensop

250ml Cheddar-kaas, gerasper

Braai hoender tot bruin saam met spekvleis en knoffel. Voeg brandewyn en sjerrie by. Besprinkel met kruie en helfte van uiesout, aromat en swartpeper. Plaas groente as volg in lae by hoender: soetrissie, uie, grasuie, aartappels, broccoli, sampioene en pietersielie. Voeg oorblywende speserye en sampioensop by. Besprinkel met kaas. Prut 45 minute lank. Die resep lewer 10-12 porsies.

 
 
 

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