Belgian Chicken Waterzooi
"A traditional Flemish dish from Ghent, Belgium, it may be prepared for everyday dinners with chicken, and as a splurge, with shellfish."
Original is 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
No special items needed.
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