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Title: Chicken Waterzooi Stew Categories: None Yield: 1 Servings 4 Stalks celery; (julienned) 4 md Carrots; (julienned) 6 Boneless skinless chicken -breast halves 1 tb Vegetable oil 2 tb Unsalted butter; 3 minced -shallots 1/4 lb Slice mushrooms 1 lg Leek; thinly sliced (white -part only) 1 Clove minced garlic Fresh thyme; (a few sprigs) 1 tb Peppercorns; (preferable -rainbow) 12 oz St. Amand French Country -Ale; (the remainder to be -poured into the chef) 3 c Half & half Salt & pepper I had been looking for this delicious Belgian recipe. Now that I found it I thought i'd share it with you: It comes from the European Cuisines website. Steam the celery and carrots for 5 minutes and set aside. Heat the oil and one tablespoon butter in a deep skillet; saute 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 saute 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 [huh?], and St. Amand French Country Ale. Recipe by From: Michael Sharp Posted to TNT - Prodigy's Recipe Exchange Newsletter by Leon & Miriam Posvolsky |