Serves 6
The winter months in South Africa, June, July and August, is hunting season. This is a traditional dish served, slow cooked, in a potjie over a camp fire.

You will need

12 chicken thighs, well trimmed of fat
1 T (15 ml) Ina Paarman’s Garlic & Herb Seasoning
¼ cup (60 ml) flour
3 T (45 ml) olive oil
6-8 rashers rindless streaky bacon, cubed (optional)
½ cup (125 ml) dry white wine or chicken stock
1 x 400 ml Ina Paarman’s Roasted Mediterranean Vegetable Pasta Sauce

½ cup (125 ml) chopped parsley
3 cloves garlic, crushed
2 t (10 ml) grated lemon rind


Adjust oven rack to one slot below the middle. Preheat the oven to 180ºC.

Mix the seasoning and flour together and coat the chicken with the seasoned flour. Heat the oil in a heavy frying pan and briefly brown the chicken on both sides. Transfer to a casserole dish. Add the bacon and pan fry until crisp. Spoon the bacon out on top of the chicken. Pour excess fat out of pan.

Pour the wine into the pan and boil briskly, while scraping the pan to remove all the tasty brown bits. Boil until the wine is reduced by half. Add the Roasted Mediterranean Vegetable Pasta Sauce and just warm through. Pour the sauce over the chicken.

Bake with a lid for 40 minutes. Remove the lid and bake open for the final 15 minutes.

Mix all the Gremolada ingredients together.

Sprinkle gremolada over the top just before serving. Delicious with rice and fresh garden vegetables of your choice.