Waterzooi De Poulet Recipe
Ingredients
| Leeks | 2 | |
| Butter | 2 Tablespoon | |
| Carrots | 2 | |
| Potatoes - 2 all-purpose, peeled and diced | ||
| Salt and white pepper, to taste | ||
| Bay leaf | 1 , dried | |
| Fresh parsley - 4 sprigs, plus a handful chopped | ||
| Thyme sprig | 4 | |
| Chicken stock or broth - 6 cups | ||
| Chicken breasts - 4 (8 ounces each) boneless, skinless | ||
| Heavy cream | 1 Cup (16 tbs) | |
| Egg yolk | 1 Large | |
| Crusty baguette, warmed | ||
Directions
MAKING
1. Prepare leeks by cleaning, trimming rough tops and pulling outer layer of the greens and bulb away.
2. Trim roots, cut leeks lengthwise end to end, lay halves flat and cut into 1/2-inch slices.
3. Separating leeks wash in colander under cold water to remove all of the grit from between layers.
4. Dry leeks and wipe down cutting board.
5. Heat a deep pot to moderate heat, melt butter ,saute vegetables for 5 minutes in and season with salt and white pepper.
6. Tying together bay, parsley and thyme add to pot with stock, cover and bring to a boil.
7. Adding chicken, cover, reduce heat to medium low, poach the chicken 10 minutes, then remove and slice.
8. In a bowl whisk cream and egg together.
9. Into the cream whisk in a ladle of broth and egg to temper it, add mixture into the waterzooi and stir constantly, for 2 to 3 minutes to thicken.
10. To the pot add chicken along with chopped parsley.
SERVING
11. Adjust seasoning, ladle into warm shallow bowls and serve with crusty baguette for dipping.
1. Prepare leeks by cleaning, trimming rough tops and pulling outer layer of the greens and bulb away.
2. Trim roots, cut leeks lengthwise end to end, lay halves flat and cut into 1/2-inch slices.
3. Separating leeks wash in colander under cold water to remove all of the grit from between layers.
4. Dry leeks and wipe down cutting board.
5. Heat a deep pot to moderate heat, melt butter ,saute vegetables for 5 minutes in and season with salt and white pepper.
6. Tying together bay, parsley and thyme add to pot with stock, cover and bring to a boil.
7. Adding chicken, cover, reduce heat to medium low, poach the chicken 10 minutes, then remove and slice.
8. In a bowl whisk cream and egg together.
9. Into the cream whisk in a ladle of broth and egg to temper it, add mixture into the waterzooi and stir constantly, for 2 to 3 minutes to thicken.
10. To the pot add chicken along with chopped parsley.
SERVING
11. Adjust seasoning, ladle into warm shallow bowls and serve with crusty baguette for dipping.
Chef
