Waterzooi- Coucou de Bruxelles en Waterzooi du Maraicher
Debra Eller
We discovered this typical Belgium dish while living in Brussels.
ingredients
- 6-8 chicken breasts
- 14 oz white asparagus
- 2 oz carrots, julienned
- 9 oz Belgian endive
- 4 1/2 oz spinach
- 4 1/2 oz pleurotes or other wild mushrooms
- 3 1/2 quarts chicken stock
- 1 lemon
- 3/4 pint fresh cream
- 4 1/2 oz butter
- Salt and pepper to taste
- A few peeled potatoes steamed, to be served with the Waterzooi
See full recipe
notes
Serve with St. Emilion or Pink Champagne
Source: Debra Eller
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