Ingredients
- 4 tablespoons unsalted butter
- 1 teaspoon olive oil
- 2 pounds skinless boneless chicken breasts (chopped)
- 3 large shallots, minced
- 3 large leeks, sliced
- 1 large fennel bulb, julienned
- 2 stalks celery, sliced
- 2 carrots, julienned
- 4 potatoes, peeled, cut into 1-inch cubes
- 4 cups chicken stock
- 1 cup beer (Belgian beer)
- 2 bay leaves
- 1 tablespoon thyme leaves (fresh)
- 1 cup heavy whipping cream
- 1/4 cup Italian flat leaf parsley, minced
How to Make
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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.
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Step 2: Add chicken and stir. Let chicken brown 3 minutes, then reduce heat to low.
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Step 3: Add shallots and cook 3 minutes.
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Step 4: Add sliced leeks and fennel, and cook 3 minutes or until leeks turn soft.
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Step 5: Add carrots, celery, potatoes, stock, beer, bay leaves, thyme, and cream, bringing mixture to a simmer.
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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.
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Step 7: Remove bay leaves before serving.
We hope you enjoy this recipe!
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