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{{#seo:
|title=Waterzooi de poulet (Chicken stew) recipe
|titlemode=replace
|keywords=#chicken #butter #broth #vegetables #julienned #chervil #nutmeg #flour #parsley #cream #julienne
|hashtagrev=032020
|description=A stew from Ghent, which can also be made with fish.
}}

A [[Stew|stew]] from Ghent, which can also be made with [[Fish|fish]].
{{recipesummary
|DatePublished=29th December 2016
|Author=JuliaBalbilla
|ImageComment =
|Servings = Serves 4
|Difficulty = 2
|TotalTime = 1 hour
|PrepTime = 15 minutes
|CookTime = 45 minutes
|TotalCalories = 774
|PortionCalories = 193
|Image = [[Image:Waterzooi de poulet Chicken stew recipe.jpg|middle|none|alt=Electus]]

}}
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<tr><td colspan="2" style="text-align: center; background-color: #f7F7F7">

 
====Best recipe review====

''I'll try this!''

4/5

Anything to do with Ghent is worthy in my books

 [[User:Sue_spins|Susie]] 
</tr></td>
</table>

{{RecipeIngredients

| 250ml [[Chicken|chicken]] [[Broth|broth]]
| 1 [[Chicken|chicken]], cut into quarters or 4 [[Chicken breasts|chicken breasts]]
| 3 [[Carrots|carrots]], peeled and [[Julienned|julienned]]
| 3 stalks of [[Celery|celery]], [[Julienned|julienned]]
| 1 [[Leek|leek]], [[Julienned|julienned]]
| Seasoning
| A little [[Nutmeg|nutmeg]]
| 20g [[Butter|butter]]
| 30g [[Flour|flour]]
| 150ml [[Cream|cream]]
| 2 tablespoons chopped [[Parsley|parsley]]
| 1 tablespoon chopped [[Chervil|chervil]]
}}

===Method===
{{RecipeMethod

| [[Steam]] the [[Vegetables|vegetables]] for 10 minutes in a knob of [[Butter|butter]] without letting them [[Brown|brown]].
| Add the [[Chicken|chicken]] [[Broth|broth]] to cover the [[Vegetables|vegetables]].
| Season and add [[Chicken|chicken]] pieces and cook over low heat for 20 minutes until cooked through.
| Remove [[Chicken|chicken]] and [[Vegetables|vegetables]] and keep warm.
| Melt the [[Butter|butter]], add the [[Flour|flour]] and cook until slightly golden.
| Add this paste to the [[Stock|stock]] and cook for 10 minutes over low heat.
| Arrange the [[Chicken|chicken]] pieces in a tureen.
| Stir in the [[Cream|cream]] into the [[Broth|broth]].
| Drain the [[Vegetable|vegetable]] [[Julienne|julienne]] and add it to the [[Sauce|sauce]].
| Do not let it [[Boil|boil]].
| If necessary, adjust the seasoning by adding a little [[Nutmeg|nutmeg]].
| Pour this mixture over the [[Chicken|chicken]] and sprinkle with finely chopped [[Parsley|parsley]] and [[Chervil|chervil]] before serving.
}}
===Serving suggestions===
Serve with [[Potatoes|potatoes]] or [[Rye|rye]] [[Bread|bread]] and [[Butter|butter]].
===Recipe source===

* '''[http://www.marmiton.org/recettes/recette_waterzooi-de-poulet-a-la-gantoise_82794.aspx Marmiton]'''
{{RecipeLine}}
[[Category:Recipes|Chicken stew]]
[[Category:Belgian recipes|Chicken stew]]
[[Category:Main courses|Chicken stew]]
[[Category:Meat recipes|Chicken stew]]
[[Category:Poultry recipes|Chicken stew]]
[[Category:Boiled or simmered|Chicken stew]]

<code 'hashtagrev:12032020'>[[Special:Search/chicken|#chicken]] [[Special:Search/butter|#butter]] [[Special:Search/broth|#broth]] [[Special:Search/vegetables|#vegetables]] [[Special:Search/julienned|#julienned]] [[Special:Search/chervil|#chervil]] [[Special:Search/nutmeg|#nutmeg]] [[Special:Search/flour|#flour]] [[Special:Search/parsley|#parsley]] [[Special:Search/cream|#cream]] [[Special:Search/julienne|#julienne]]
</code>

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