WaterzooiBy Brewers Association
- Meal: Entree
- Seasonality: Fall
- Difficulty: Moderate
- Serves: 6-10 guests, entree or soup course
- Time: 30 minutes to prep (lots of veggies to peel and chop!) plus 1 hour to cook
- Beer Style: Abbey Tripel
A traditional Flemish dish from Ghent, Belgium, it may be prepared for everyday dinners with chicken, and as a splurge, with shellfish.
4 tablespoons unsalted butter
1 tablespoon olive oil
2 pounds chicken breasts, boned and chopped
3 large shallots, minced
3 large leeks, trimmed, washed free of grit, and sliced
1 large bulb fennel, trimmed and julienned
2 stalks celery, sliced
2 carrots julienned
4 potatoes, peeled and cut into 1-inch cubes
4 cups chicken stock
1 cup tripel or strong golden ale
2 bay leaves
1 tablespoon fresh thyme leaves
1 cup heavy cream
¼ 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.