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Place a large cast iron pot over a medium heat.
Add the oil and brown the baby onions and chicken. Add the mushrooms and brown.
In a separate bowl, mix the mushroom sauce, half of the soup powder and stock together.
Pour the mixture over the chicken and lower the heat. Simmer for 45 minutes.
Add the carrots, corn, baby potatoes and parsley. Cover and simmer for a further 30 minutes until the potatoes are soft.
Dissolve the remaining soup powder in a little water and stir into the potjie. Simmer until the sauce is thick.
Season to taste and serve with rice or samp.
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