Notice: All online orders will be dispatched from Joekels head office, shipment 5-7 days depending on location. As a food and beverage company, we are mandated to continue production through the lockdown, ensuring that your favourite Joekels brands will be available instore nationwide subject to stock and store ranging. We carry the global FSSC22000 safety and quality certification, giving you peace of mind that all our products are packed under strict guidelines. We are also taking all precautions to ensure the safety of our factory staff at this time, and are really grateful to them that they are assisting us in continuing to supply the public with their favourite tea brands .
Seasoned flour (flour mixed with a bit of salt and pepper)
1 TBSP
Laager Rooibos (remove leaves from teabags and discard bags)
8
Chicken pieces
5 TBSP
Sunflower oil
2
Shallots, finely chopped
180 ml
Sherry
320 ml
Laager Rooibos tea (strongly brewed)
2 TBSP
Garlic,crushed
50 g
Butter
200 g
Mushrooms
¼ cup
Creme fraiche (optional)
To string
Fresh parsley, thyme and bay leaf
Method
Tip the seasoned flour, chicken pieces and loose Laager Rooibos tea leaves into a food bag, then shake well to evenly coat.
Heat oil in a large pan, add the chicken pieces in batches and fry on all sides until well browned
Add sherry and allow to reduce, then add the brewed tea, herb bundle and seasoning and bring to the boil. Pour chicken into casserole dish and simmer covered for 45 minutes until chicken is tender and sauce has thickened.
In a pan, melt butter, add mushroom and heat until soft, then add the garlic and stir.
Season lightly.
To serve: Top chicken with mushroom mixture and creme fraiche and serve.
Seasoned flour (flour mixed with a bit of salt and pepper)
1 TBSP
Laager Rooibos (remove leaves from teabags and discard bags)
8
Chicken pieces
5 TBSP
Sunflower oil
2
Shallots, finely chopped
180 ml
Sherry
320 ml
Laager Rooibos tea (strongly brewed)
2 TBSP
Garlic,crushed
50 g
Butter
200 g
Mushrooms
¼ cup
Creme fraiche (optional)
To string
Fresh parsley, thyme and bay leaf
Method
Tip the seasoned flour, chicken pieces and loose Laager Rooibos tea leaves into a food bag, then shake well to evenly coat.
Heat oil in a large pan, add the chicken pieces in batches and fry on all sides until well browned
Add sherry and allow to reduce, then add the brewed tea, herb bundle and seasoning and bring to the boil. Pour chicken into casserole dish and simmer covered for 45 minutes until chicken is tender and sauce has thickened.
In a pan, melt butter, add mushroom and heat until soft, then add the garlic and stir.
Season lightly.
To serve: Top chicken with mushroom mixture and creme fraiche and serve.
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articles/5-2.jpg
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