CHICKEN WATERZOOI
Steps:
- Preparation for the stock: Place the chicken in a pot of water, covering the chicken entirely. Add 2 carrots, 2 celery stalks, and 1 onion, cut into approximately 1-inch pieces. Add parsley, thyme and a bay leaf and poach until chicken is cooked. Add salt and pepper, to taste.
- Cut the remaining carrots, celery, onions into 1-inch sticks and place them in a saucepan with water to cover. Cut the leeks into 1-inch sticks, slice the mushrooms and add to saucepan. Parboil vegetables in salted water. Take out the chicken when poached (no red color must be seen under the skin) and discard vegetables from stock. Strain the chicken stock through a fine sieve. Take the skin off of the chicken and cut chicken into 8 pieces. Put the chicken and the parboiled vegetables into the stock. Mix the egg yolks with the cream and add to the stock. Add the lemon juice and butter. Season with salt, pepper and nutmeg.
- Serve in soup plates with boiled potatoes or white steamed rice.
CHICKEN WATERZOOI STEW
Make and share this Chicken Waterzooi Stew recipe from Food.com.
Provided by LikeItLoveIt
Categories Stew
Time 40m
Yield 7 serving(s)
Number Of Ingredients 14
Steps:
- Steam the celery and carrots for 5 minutes and set aside.
- Heat the oil and one tablespoon butter in a deep skillet; sauté chicken until golden and juices run clear (about 4 minutes per side).
- Cool chicken slightly and cut crosswise into large pieces; cover with plastic wrap and set aside.
- Add remaining butter to pan and lightly sauté the shallots, mushrooms, leek, garlic and thyme for about 5 minutes.
- Add the St. Amand Ale and peppercorns, increase heat and simmer for about 15 minutes till the liquid is reduced by half, stirring to loosen brown bits in the pan.
- Stir in half & half and simmer for 10 minutes until sauce thickens.
- Add chicken, celery and carrots; heat through.
- Add salt and pepper to taste and serve immediately.
- Accompany with steamed new potatoes, a radicchio salad, and St. Amand French Country Ale.
CHICKEN WATERZOOI
Waterzooi, a wine-deep Belgian stew originally made with fish, but more recently of chicken, was one of Julia Child's favorite dishes, first taught to her in Paris by the chef Max Bugnard. She gave the recipe to The New York Times in 1987. It is easy weeknight cooking: the dish can be assembled in the morning before work, or even the night before. Then, in the evening, simmer it for about half an hour, and then use the cooking liquid to make a light but creamy sauce. Serve with potatoes or good bread.
Provided by Julia Child
Categories dinner, weekday, main course
Time 55m
Yield Four to six servings
Number Of Ingredients 13
Steps:
- Trim and wash the vegetables and cut them into julienne matchsticks one and three-quarters inches long and one-eighth inch wide. (This should come to about five cups in all.) Toss them in a large mixing bowl with the tarragon and a sprinkling of salt and pepper.
- Wash and dry the chicken pieces and set aside.
- Using a casserole large enough to hold the chicken and the vegetables comfortably, layer in the following order: one-third of the vegetables, half of the chicken, half of the remaining vegetables, the rest of the chicken and the remaining vegetables. Pour in the vermouth and enough chicken broth to barely cover the chicken. Up to this point, the recipe may be prepared several hours in advance. Cover and refrigerate.
- When ready to cook, bring to the simmer, covered, and cook slowly 25 to 30 minutes or until the chicken pieces are tender and, when pierced, the juices run clear.
- Strain out the cooking liquid, degrease it and adjust the seasonings.
- Blend the cream and cornstarch in a small mixing bowl. Whisk the egg yolks in a large bowl and stir in the cream mixture. Slowly whisk in the hot cooking liquid. Pour the sauce over the chicken. Set over medium-low heat, swirling the casserole gently, until the sauce is warmed and thickens slightly, but do not bring to the simmer or the egg yolks will curdle.
- To serve, ladle the chicken, vegetables and sauce into large warm soup bowls and sprinkle each serving with parsley.
- Serve with boiled potatoes, noodles, gnocchi or just good French bread.
Nutrition Facts : @context http, Calories 651, UnsaturatedFat 25 grams, Carbohydrate 16 grams, Fat 43 grams, Fiber 2 grams, Protein 37 grams, SaturatedFat 15 grams, Sodium 1049 milligrams, Sugar 6 grams, TransFat 0 grams
WATERZOOI OF CHICKEN
From Ruth Van Waerebeek's "Everyone Eats Well in Belgium Cookbook." Don't be turned off by the unusual name; it's Dutch in origin (pronounced VAH-ter-zoy); it's basically a hearty chicken and vegetable soup/stew thing, with a deliciously rich and creamy broth. (I tell the kids that it's Belgian Chicken Soup, and they love it.) It's not hard to make at all, and great for entertaining since it can be prepared almost entirely ahead of time.
Provided by Belgophile
Categories One Dish Meal
Time 2h
Yield 4-6 serving(s)
Number Of Ingredients 15
Steps:
- Remove excess fat from chicken cavity. Rinse the chicken inside and out. Place 1 bay leaf, 2 sprigs parsley, and 1/4 teaspoon thyme in cavity. Season with salt and pepper.
- Melt butter in heavy Dutch oven over medium heat. Add onions and cook, stirring occasionally, until onions are translucent (but not browned); about 5 minutes.
- Place the chicken, breast side up, in the Dutch oven, on top of the onions. Add chicken broth (and water, if necessary) to mostly cover the chicken (by about two-thirds). Cover and simmer gently over low heat for 30 minutes.
- Skim the suface to remove any foam and fat. Add the carrots, leeks, and celery. Add the remaining parsley sprigs, thyme and bay leaf. Cover, and adjust heat to maintain a slow simmer for another 30 minutes.
- Add the potatoes and continue to simmer until potatoes are done and chicken is very tender, about 20 or 30 minutes. Remove from heat.
- Remove chicken and transfer to a large plate. Use a slotted spoon or similar tool to remove parsley and bay leaves from broth. Let the chicken rest until it is cool enough to handle, then just use your fingers to remove the skin and peel meat from the bones. Discard skin and bones. Continue to use your fingers to shred the meat into bite-sized pieces.
- Place Dutch oven with broth (which has cooled a little) over medium heat. While that's heating up, beat the cream and the egg yolks together in a bowl. Now, take a ladleful of hot broth and slowly add to the egg yolk mixture, while stirring. This tempers the yolks. Then, slowly stir the tempered egg yolk mixture into the larger pot of broth and vegetables. Do not boil or the egg yolks might curdle. Add the chicken. Garnish with fresh chopped parsley.
- Serve in bowls, making sure everyone gets equal amounts of chicken, vegetable and broth. I serve a with a hearty loaf of hand-sliced bread.
- Note: Waterzooi can be prepare almost entirely in advance, and the flavors are actually enhanced by sitting overnight in the refrigerator. The day before you plan to serve the dish, prepare the recipe through Step 5. Let cool completely and refrigerate the broth and vegetable separately from the chcken. The following day, before serving, reheat the chicken in the broth. Prepare the egg yolk and cream mixture and proceed with the last steps of the recipe. (The chicken may remain in the broth.).
More about "chicken waterzooi stew food"
CHICKEN WATERZOOI: BELGIAN CHUNKY CHICKEN STEW • GOLDEN PEAR …
Web Mar 14, 2021 Waterzooi is a traditional Flemish stew. The meaning of the word, which root are Dutch, ist “zooien”, which means to cook. It is also …
From mygoldenpear.com
4.7/5 (3)Total Time 1 hr 35 minsCategory Main CourseCalories 864 per serving
From mygoldenpear.com
4.7/5 (3)Total Time 1 hr 35 minsCategory Main CourseCalories 864 per serving
- Add the rest of the vegetables, roughly chopped and fill the pot with water until everything is well covered.
EASY BELGIAN WATERZOOI CHICKEN RECIPE | SIMPLE. TASTY. GOOD.
Web 1 fresh chicken breast 3 cups water (720 ml) 1 small fresh carrot peeled 4- inch fresh leeks (10 cm) 4- inch fresh celery (10 cm) 3,5 oz potatoes …
From junedarville.com
From junedarville.com
- Place the chicken, water and one garlic clove in a large saucepan. Place it over high heat until boiling. Then turn the heat low, cover the pan and simmer the chicken for 10 minutes. Remove the chicken leg and breast. Keep the fresh chicken stock for later.
- Let the chicken cool. Then dice the chicken breast up. Pick the meat off the leg. Discard any bones and skin. Slice the leek, celery and carrot finely (julienne). Add the butter, rosemary and bay leaves to a large pan and place it over medium heat until melted.
WATERZOOI - WIKIPEDIA
Web The stew itself contains fish or chicken, vegetables including carrots, onions, green celery, leeks, potatoes and herbs such as parsley, thyme, bay-leaves and sage. [4] Fish Originally, burbot was used but this fish …
From en.wikipedia.org
From en.wikipedia.org
BELGIAN DELICACY WATERZOOI EXPLAINED - CULTURE TRIP
Web Nov 30, 2016 Best served piping hot and with a basket of bread and butter to sop up the delicious broth, waterzooi is one of Belgium’s premier soul-soothing dishes. Large chunks of leek, onion, carrot and potato all float …
From theculturetrip.com
From theculturetrip.com
RECIPE OF THE WEEK: JULIA CHILD’S WATERZOOI
Web Oct 5, 2009 One was for Waterzooi, a Flemish recipe that called for a skillful blending of egg yolks and cream at just the right moment in the cooking process. The first step in the basic recipe involves cutting …
From americanhistory.si.edu
From americanhistory.si.edu
CHICKEN WATERZOOI STEW RECIPE | EAT SMARTER USA
Web The Chicken Waterzooi Stew recipe out of our category Chicken! EatSmarter has over 80,000 healthy & delicious recipes online. Try them out!
From eatsmarter.com
From eatsmarter.com
WATERZOOI RECIPE - TRADITIONAL FLEMISH SEAFOOD STEW - THE SPRUCE …
Web Dec 3, 2021 This traditional Flemish fish dish from Ghent straddles that notional territory between a soup and a stew. Some modern versions use both chicken and fish, but this Waterzooi recipe follows a deliciously old …
From thespruceeats.com
From thespruceeats.com
WATERZOOI (CHICKEN CREAM STEW) / BELGIUM - WORLD CUISINE
Web Fry green onions, onions, celery and carrots. Until it becaomes soft. Return the chicken. Add salt, pepper, water, chicken stock and nutmeg. Cover when boiling. Simmer for 30 …
From worldcuisinehr.com
From worldcuisinehr.com
BELGIUM CHICKEN STEW (WATERZOOI DE POULET) RECIPE
Web Jun 23, 2019 Step 3. Blend the cream and the cornstarch in a small bowl. Add to the whisked egg yolks. Whisk in some of the liquid from the pot, then add it to the pot, …
From recipezazz.com
From recipezazz.com
BELGIAN STEW WITH CHICKEN (WATERZOOI) RECIPE | EAT SMARTER USA
Web Rinse the chicken and pat dry. Cover with water and bring to a boil. Skim off the resulting foam. Simmer about 45 minutes. Add the thyme, bay leaf, parsley, pepper and allspice …
From eatsmarter.com
From eatsmarter.com
TRY MAKING THIS DELICIOUS WATERZOOI RECIPE FROM GHENT, BELGIUM
Web Mar 16, 2021 1 fresh chicken, (ideally black-leg chicken farm chicken) 5 sticks of celery 5 carrots 6 potatoes (a firm boiling variety OR a mash variety if you want it to soak up the …
From wonderfulwanderings.com
From wonderfulwanderings.com
CHICKEN FRICASSEE WITH APPLES
Web Directions. In a large non-stick skillet warm a combination of one tablespoon of each olive oil and butter. Place in the apples and cook for five to seven minutes or until tender. …
From more.ctv.ca
From more.ctv.ca
WATERZOOI CHICKEN STEW (BELGIUM) - YOUTUBE
Web Cooking with Benoit is preparing the Waterzooi, a chicken stew from the flamish city of Gant in Belgium. It's a starter (as a soup) or a main course, perfect when it's cold …
From youtube.com
From youtube.com
BELGIAN DELICACY WATERZOOI EXPLAINED
Web Nov 30, 2016 The chicken stew originating in Ghent will leave you and your stomach mightily satisfied on a rainy day. Best served piping hot and with a basket of bread and …
From theculturetrip.com
From theculturetrip.com
WATERZOOI - TRADITIONAL BELGIAN RECIPE | 196 FLAVORS
Web Jul 9, 2020 Waterzooi is a unique and hearty stew or soup dish made from carrots, celery, leeks and potatoes. It comes from the Flanders region: it is the traditional Belgian …
From 196flavors.com
From 196flavors.com
RECIPE: HEARTY BELGIAN-STYLE CHICKEN WATERZOOI SOUP - VICTORIA …
Web Feb 15, 2023 Chicken Waterzooi This hearty, comforting, Belgian-style stew is rich with chicken and a mix of vegetables. Serve it with boiled potatoes and crusty bread. …
From timescolonist.com
From timescolonist.com
WATERZOOI (CREAMY CHICKEN STEW) | BELGIAN FOOD IN BRUSSELS | JAN …
Web Today I try waterzooi in restaurant Leffe in Brussels. Waterzooi is a typical Belgian stew/soup which originated in Gent in the fifteenth century where it co...
From youtube.com
From youtube.com
THE HIRSHON BELGIAN CHICKEN WATERZOOI - THE FOOD DICTATOR
Web Dec 19, 2017 Strain out the cooking liquid, degrease it and adjust the seasonings. Blend the cream and cornstarch in a small mixing bowl. Whisk the egg yolks in a large bowl …
From thefooddictator.com
From thefooddictator.com
BEEF STEW RECIPE: ADAM LIAW’S BEEF BOURGUIGNON, HOW TO MAKE …
Web May 9, 2023 Ingredients. 40g butter. 200g thick bacon, cut into lardons. 2kg beef chuck, cut into 6cm blocks. salt and pepper, to season. 2 large onions, peeled and 1cm diced
From smh.com.au
From smh.com.au
WATERZOOI | TRADITIONAL STEW FROM GHENT, BELGIUM - TASTEATLAS
Web "Waterzooi is a fish stew (though you will find it prepared with chicken too) made with egg yolks, cream and a thickened vegetable broth. In addition to fish it contains carrot, onion, …
From tasteatlas.com
From tasteatlas.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love