- Recipe TypeEntree
- Prep Time30 minutes
A traditional Flemish dish from Ghent, Belgium, it may be prepared for everyday dinners with chicken, and as a splurge, with shellfish.
- 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
- 1 cup Belgian-style tripel or Belgian-style golden strong ale
- 2 bay leaves
- 1 Tbsp fresh thyme leaves
- 1 cup heavy cream
- 1/4 cup Italian flat leaf parsley, minced
- 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.
- Reprinted from The Best of American Beer & Food by Lucy Saunders. © 2007 Brewers Publications. Photo © Souders Studios. All rights reserved.