Waterzooi de poulet (Chicken stew)
Waterzooi de poulet (Chicken stew) | |
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Best recipe reviewI'll try this! 4/5 Anything to do with Ghent is worthy in my books Susie |
Servings: | Serves 4 |
Calories per serving: | 193 |
Ready in: | 1 hour |
Prep. time: | 15 minutes |
Cook time: | 45 minutes |
Difficulty: | |
Recipe author: | JuliaBalbilla |
First published: | 29th December 2016 |
A stew from Ghent, which can also be made with fish.
Ingredients
Printable 🖨 shopping 🛒 list & 👩🍳 method for this recipe
- 250ml chicken broth
- 1 chicken, cut into quarters or 4 chicken breasts
- 3 carrots, peeled and julienned
- 3 stalks of celery, julienned
- 1 leek, julienned
- Seasoning
- A little nutmeg
- 20g butter
- 30g flour
- 150ml cream
- 2 tablespoons chopped parsley
- 1 tablespoon chopped chervil
Method
- Steam the vegetables for 10 minutes in a knob of butter without letting them brown.
- Add the chicken broth to cover the vegetables.
- Season and add chicken pieces and cook over low heat for 20 minutes until cooked through.
- Remove chicken and vegetables and keep warm.
- Melt the butter, add the flour and cook until slightly golden.
- Add this paste to the stock and cook for 10 minutes over low heat.
- Arrange the chicken pieces in a tureen.
- Stir in the cream into the broth.
- Drain the vegetable julienne and add it to the sauce.
- Do not let it boil.
- If necessary, adjust the seasoning by adding a little nutmeg.
- 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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