Ouma Hanna se Rooi Hoender

My mother's mother recipe. This is proper family food. Slow-cooked chicken in a tomato and wine-based sauce, layered with herbs and warmth. Made to feed many, and always worth it. 

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Ingredients

1. Chicken

• ± 8 chicken pieces
• Oil, for browning

2. Base

• 1 onion, chopped
• Mushrooms, sliced
• 2–3 garlic cloves, chopped
• ½ pack bacon pieces

3. Sauce

• 1 cup chicken stock
• ± ¾ cup white wine
• 2 tablespoons tomato purée (or more, to taste)
• 1 teaspoon prepared mustard
• Oregano
• Thyme
• Salt and black pepper

4. Aromatics

• 2–3 bay leaves

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Instructions

Preheat the oven to 180°C.

In a large casserole, brown the chicken pieces in a little oil until golden. Remove and set aside.

In the same pot, cook the onion, mushrooms, and garlic until soft and fragrant.
If using bacon, cook it with the vegetables.

Add the chicken stock and white wine, then stir in the tomato purée, mustard, oregano, and thyme.

Return the chicken to the pot. The liquid should cover about ¾ of the chicken. Add more stock if needed.

Add the bay leaves and season with salt and black pepper.

Cover and bake for 45 minutes.

Remove the lid and bake for a further 20 minutes, allowing the sauce to reduce and thicken slightly.

Notes

• Best served with basmati or wild rice, and vegetables or salad.