Waterzooi de poulet (Chicken stew): Difference between revisions
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A [[Stew|stew]] from Ghent, which can also be made with [[Fish|fish]]. | |||
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|DatePublished=29th December 2016 | |DatePublished=29th December 2016 | ||
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|TotalCalories = 774 | |TotalCalories = 774 | ||
|PortionCalories = 193 | |PortionCalories = 193 | ||
|Image = [[Image:Waterzooi de poulet Chicken stew recipe.jpg|alt=Electus]] | |Image = [[Image:Waterzooi de poulet Chicken stew recipe.jpg|thumb|middle|none|alt=Electus]] | ||
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<span class="review"> <span class="reviewHeader"> | |||
====Best recipe review==== | |||
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''<span class="reviewTitle">I'll try this!</span>'' | |||
<span style="line-height:180%"><span style="font-size:180%;"><span class="reviewScore">4</span>/5</span> | |||
<span class="reviewDesc">Anything to do with Ghent is worthy in my books</span> | |||
<span class="reviewAuthor"> [[User:Sue_spins|Susie]] </span></span> | |||
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[[Category:Boiled or simmered|Chicken stew]] | [[Category:Boiled or simmered|Chicken stew]] | ||
<!-- footer hashtags --><code 'hashtagrev: | <!-- footer hashtags --><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]] | ||
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Latest revision as of 16:52, 12 April 2022
A stew from Ghent, which can also be made with fish.
| 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: | 
|
| Recipe author: | JuliaBalbilla |
| First published: | 29th December 2016 |
|
Best recipe reviewI'll try this! 4/5 Anything to do with Ghent is worthy in my books |
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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