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Waterzooi- Coucou de Bruxelles en Waterzooi du Maraicher

Debra Debra Eller

We discovered this typical Belgium dish while living in Brussels.

servings:Makes 6-8

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

directions

  • 1

    Bring chicken stock to the boil and poach chicken for 20 minutes.

  • 2

    Meanwhile, scrape the asparagus, remove the woody base of the stems and cut the remainder into 1 inch pieces. Cook in salted water or microwave. They should remain slightly crisp. Retain cooking liquid.

  • 3

    Remove the outer, discolored leaves from the endive and cut off the bitter base. Then cut them into slices about 1 inch thick and sweat (low heat for a long time) them in 1 oz of butter. Add a dash of lemon juice, a drop of water and salt and pepper then cover. They should remain slightly crisp.

  • 4

    Cook spinach and drain.

  • 5

    Cook mushrooms in 1 T of butter.

  • 6

    Cut carrots into fine julienne strips. Steam them, then drain.

  • 7

    Put together 3/4 pint of chicken stock and 3/4 pint of the aspargus cooking liquid, bring to the boil and reduce by 2/3. Add the cream, bring back to the boil and reduce again by half. Beat in 2 oz of butter with a whisk to thicken. Add pepper and juice of half a lemon.

  • 8

    Add asparagus, endive, spinach and pleurotes (cut in pieces).

  • 9

    Cut the chicken into pieces, remove skin and put them in the sauce. Reheat slowly to blend the flavors until very hot, but do not boil.

  • 10

    Serve in bowls with a little of each of the vegetables. Garnish with the julienne carrots. Accompany with steamed potatoes rolled in melted butter and chopped parsely.

notes

Serve with St. Emilion or Pink Champagne

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