Belgian Chicken Waterzooi

6
Servings
30m
Prep Time
30m
Cook Time
1h
Ready In


"A traditional Flemish dish from Ghent, Belgium, it may be prepared for everyday dinners with chicken, and as a splurge, with shellfish."

Original recipe yields 6 servings
OK

Nutritional

  • Serving Size: 1 (748.2 g)
  • Calories 694.4
  • Total Fat - 23.8 g
  • Saturated Fat - 11.8 g
  • Cholesterol - 181.1 mg
  • Sodium - 448.7 mg
  • Total Carbohydrate - 59.3 g
  • Dietary Fiber - 8.9 g
  • Sugars - 10.1 g
  • Protein - 57.3 g
  • Calcium - 137.2 mg
  • Iron - 5.4 mg
  • Vitamin C - 36.4 mg
  • Thiamin - 0.4 mg

Step 1

To make Belgian Chicken Waterzooi, put butter and olive oil in a large Dutch oven or stockpot and place over medium heat until the butter bubbles.

Step 2

Add chicken and stir. Let chicken brown 3 minutes, then reduce heat to low.

Step 3

Add shallots and cook 3 minutes.

Step 4

Add sliced leeks and fennel, and cook 3 minutes or until leeks turn soft.

Step 5

Add carrots, celery, potatoes, stock, beer, bay leaves, thyme, and cream, bringing mixture to a simmer.

Step 6

Cover and cook 25 to 30 minutes, or until chicken is cooked through and vegetables are tender. Do not bring to a boil, just a light simmer, or cream will curdle.

Step 7

Remove bay leaves before serving.

Tips & Variations


No special items needed.

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