Title: Belgian Chicken Waterzooi
Categories: Soup Main
Yield: 8 Servings

2	md	Onions; peeled, diced
2	md	Leeks; white parts only, cleaned, thin sliced
3		Celery stalks; chopped
2	md	Carrots; scraped, diced
1	c	Butter or margarine (approx)
4 1/2	lb	(up to 5) broiler-fryer chicken; cut-up, washed and dried
6	c	Chicken broth or bouillon
1		Bay leaf
4		Whole cloves
1/2	ts	Dried thyme
3		Sprigs parsley
6		Peppercorns
1 1/2	ts	Salt
1/4	c	All-purpose flour
2		Egg yolks
		Juice of 1 lemon
1		Lemon; sliced
1/4	c	Fresh parsley; chopped

Saute onions, leeks, celery, and carrots in 1/4 cup heated butter or margarine in a large kettle 5 minutes. Remove with a slotted spoon to a plate. Heat 1/3 cup butter in a kettle and saute chicken pieces, several at a time, on all sides. Add more butter, if needed. Return sauteed vegetables and chicken pieces to kettle. Add chicken broth, bay leaf, cloves, thyme parsley, peppercorns, and salt. Bring to a boil. Lower heat and cook slowly, covered, about 25 minutes, until chicken is tender. Remove kettle from heat and take out chicken pieces. Put on a platter and keep warm. Strain broth into another pan and keep warm.

Melt 3 tablespoons butter in a saucepan; blend in flour. Gradually add 2 cups hot broth and cook slowly, stirring, until mixture thickens. Stir into remaining broth, stirring as adding. Beat egg yolks slightly with lemon juice. Add a little of hot broth and return to kettle. Mix well; remove from heat at once. Correct seasoning. To serve, pour broth over warm chicken pieces. Garnish with lemon slices and parsley.

from The Complete International One-Dish Meal Cookbook

previous

next