Belgian Chicken Waterzooi
Recipe: #32163
May 19, 2019
Categories: Main Dish, Poultry, Chicken, Vegetables, Carrot, Potatoes, German, Stove Top, Boneless Pieces more
"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
Ingredients
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 by Step Method
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.
Tags :
Main Dish
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