Waterzooi de poulet (Chicken stew)

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Waterzooi de poulet (Chicken stew)
Waterzooi de poulet (Chicken stew)
Servings:Serves 4
Calories per serving:193
Ready in:1 hour
Prep. time:15 minutes
Cook time:45 minutes
Difficulty:Average difficulty
Recipe author:JuliaBalbilla
First published:29th December 2016
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A stew from Ghent, which can also be made with fish.

Ingredients

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Method

  1. Steam the vegetables for 10 minutes in a knob of butter without letting them brown.
  2. Add the chicken broth to cover the vegetables.
  3. Season and add chicken pieces and cook over low heat for 20 minutes until cooked through.
  4. Remove chicken and vegetables and keep warm.
  5. Melt the butter, add the flour and cook until slightly golden.
  6. Add this paste to the stock and cook for 10 minutes over low heat.
  7. Arrange the chicken pieces in a tureen.
  8. Stir in the cream into the broth.
  9. Drain the vegetable julienne and add it to the sauce.
  10. Do not let it boil.
  11. If necessary, adjust the seasoning by adding a little nutmeg.
  12. Pour this mixture over the chicken and sprinkle with finely chopped parsley and chervil before serving.

Serving suggestions

Serve with potatoes or rye bread and butter.

Recipe source

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