Sunday, March 05, 2006

Chicken waterzoi

This is a classic Belgian entree. It is usually made with freshwater fish or fish from the North Sea but it can also be made with poultry.

Serve 4 to 6

1/2 stick butter
2 onions, thinly sliced or finely chopped
10 oz. carrots, finely chopped
1 celery stalk, thinly sliced
1 small chicken, cut up
A handful of parsley sprigs
1 bouquet garni
4 cups chicken stock
1 egg yolk
3/4 cup creme fraiche
Salt and ground pepper
Fresh parsley leaves to garnish

Melt half the butter in a heavy bottomed saute pan then add the onions, carrots and celery and saute until lightly browned all over. Remove the vegetables to a plate and keep warm.

Melt the remaining butter in the pan, add the chicken pieces and saute until lightly browned all over, turning once. Return the vegetables to the pan and add the parsley sprigs and bouquet garni.

Season with slat and pepper, then cover and cook for 10 minutes over low heat. Add the stock bring to a boil then reduce the heat, cover and simmer gently about 35 to 45 minutes or until the chicken is cooked and tender.

Remove and discard the parsley and bouquet garni and arrange the chicken on a serving plate.. Keep warm.

Add the egg yolk and creme fraiche to the pan and heat gently stirring continuously with a wooden spoon, until the sauce thickens.

Spoon the sauce over the chicken garnish with parsley leaves and serve with slices of toast.

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