Sherry is a fortified wine of Spanish descent, and works well to add flavour to braai meals, specifically in basting sauces and in your potjies.
In South Africa our sherry is packaged in an Old Brown bottle, that works perfectly for this recipe. No need for expensive imported stuff. Make sure to properly heat your potjie first and brown the chicken pieces. Then let the sherry reduce until a nice rich syrup. Reduce the cream again and you’re good to go!
Officially this recipe is serves four, but three, two and one persons have also been know to finish it in our trails.

WHAT YOU NEED:
1 tot olive oil
8 chicken pieces (drums and thighs)
1 onion, chopped
2 garlic cloves, chopped and crushed
salt and pepper
1 bottle sherry (the old brown type will do – 750ml)
2 cups (500 ml) fresh cream
1 packet (250g) mushrooms

WHAT TO DO:
Make a big fire and heat your potjie on the fire.
Season your chicken with salt and pepper and brown the chicken for a few minutes in the now hot potjie.
Add the chopped onion and garlic and fry for a few minutes.
Add the sherry and lower the heat under the potjie, let the sherry simmer until it forms a thick syrup, there should be about half of the liquid left in the potjie that you started with, or even a bit less.
Now add the cream and mushrooms, let this simmer and thicken for about 15 minutes. Season with salt and pepper to taste and serve with fresh bread or rice.