Course: Entree | Beer Style: Abbey Tripel

Belgian Chicken Waterzooi

A traditional Flemish dish from Ghent, Belgium, it may be prepared for everyday dinners with chicken, and as a splurge, with shellfish.

Prep Time: 30 minutes | Yield: 6-10

Ingredients

4 Tbsp unsalted butter

1 tsp olive oil

2 pounds chicken breasts, chopped

3 large shallots, minced

3 large leeks, sliced

1 large bulb fennel, julienned

2 stalks celery, sliced

2 carrots, julienned

4 potatoes, peeled and cut into 1-inch cubes

4 cups chicken stock

2 bay leaves

1 Tbsp fresh thyme leaves

1 cup heavy cream

1/4 cup Italian flat leaf parsley, minced

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.
Add chicken and stir. Let chicken brown 3 minutes, then reduce heat to low.
Add shallots and cook 3 minutes.
Add sliced leeks and fennel, and cook 3 minutes or until leeks turn soft.
Add carrots, celery, potatoes, stock, beer, bay leaves, thyme, and cream, bringing mixture to a simmer. 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.
Remove bay leaves before serving.
Ladle Waterzooi into warm bowls and garnish with parsley.