Chicken Waterzooi Recipes

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WATERZOOI (VATERZOY)



Waterzooi (Vaterzoy) image

I learned this while stationed in the Flemish part of Belgium, in a village called Sint-Hubrechtslille. So tasty good, my daughter still asks me to make it for her 10 years later!

Provided by Rayna Jordan

Categories     World Cuisine Recipes     European     Belgian

Time 1h15m

Yield 6

Number Of Ingredients 14

2 tablespoons vegetable oil
2 pounds fryer or boiler chicken, cut into pieces
2 leeks, sliced
1 large onion, diced
2 stalks celery, sliced
1 ½ teaspoons salt
5 cups water
1 teaspoon chicken bouillon granules
¼ teaspoon nutmeg
1 tablespoon all-purpose flour
1 tablespoon lemon juice
½ cup heavy cream
2 egg yolks
1 tablespoon dried parsley

Steps:

  • Heat the oil in a large Dutch oven over medium -high heat and quickly brown the chicken pieces. Remove and set aside.
  • In the same pot, saute the leeks, onion, celery and salt until the vegetables are tender crisp. Return the chicken to the pot and add the water, bouillon and nutmeg. Bring to a boil, then reduce heat to low; cover and simmer for 35 to 40 minutes, until the chicken is tender.
  • In a small bowl or cup, combine the flour and lemon juice; pour into the pot and stir.
  • Beat the cream and the egg yolks with 2 tablespoons of the hot liquid; stir into pot. Heat through, but do not allow to boil as the cream will curdle. Sprinkle in the parsley before serving.

Nutrition Facts : Calories 340.9 calories, Carbohydrate 7.2 g, Cholesterol 161.9 mg, Fat 24.2 g, Fiber 1 g, Protein 23.2 g, SaturatedFat 8.8 g, Sodium 822.7 mg, Sugar 1.9 g

CHICKEN WATERZOOI



Chicken Waterzooi image

Waterzooi, a wine-deep Belgian stew originally made with fish, but more recently of chicken, was one of Julia Child's favorite dishes, first taught to her in Paris by the chef Max Bugnard. She gave the recipe to The New York Times in 1987. It is easy weeknight cooking: the dish can be assembled in the morning before work, or even the night before. Then, in the evening, simmer it for about half an hour, and then use the cooking liquid to make a light but creamy sauce. Serve with potatoes or good bread.

Provided by Julia Child

Categories     dinner, weekday, main course

Time 55m

Yield Four to six servings

Number Of Ingredients 13

2 large carrots
2 medium onions
2 tender ribs of celery
2 medium-sized leeks, white and tender green parts only
1/2 teaspoon dried tarragon
Salt and freshly ground white pepper to taste
2 1/2 pounds cut-up frying chicken, legs or thighs or breasts (with bone), or a mixture of these
1 1/2 cups dry white French vermouth
1 1/2 to 2 cups chicken broth
1/2 cup heavy cream
1 1/2 teaspoons cornstarch
6 egg yolks
3 tablespoons minced fresh parsley

Steps:

  • Trim and wash the vegetables and cut them into julienne matchsticks one and three-quarters inches long and one-eighth inch wide. (This should come to about five cups in all.) Toss them in a large mixing bowl with the tarragon and a sprinkling of salt and pepper.
  • Wash and dry the chicken pieces and set aside.
  • Using a casserole large enough to hold the chicken and the vegetables comfortably, layer in the following order: one-third of the vegetables, half of the chicken, half of the remaining vegetables, the rest of the chicken and the remaining vegetables. Pour in the vermouth and enough chicken broth to barely cover the chicken. Up to this point, the recipe may be prepared several hours in advance. Cover and refrigerate.
  • When ready to cook, bring to the simmer, covered, and cook slowly 25 to 30 minutes or until the chicken pieces are tender and, when pierced, the juices run clear.
  • Strain out the cooking liquid, degrease it and adjust the seasonings.
  • Blend the cream and cornstarch in a small mixing bowl. Whisk the egg yolks in a large bowl and stir in the cream mixture. Slowly whisk in the hot cooking liquid. Pour the sauce over the chicken. Set over medium-low heat, swirling the casserole gently, until the sauce is warmed and thickens slightly, but do not bring to the simmer or the egg yolks will curdle.
  • To serve, ladle the chicken, vegetables and sauce into large warm soup bowls and sprinkle each serving with parsley.
  • Serve with boiled potatoes, noodles, gnocchi or just good French bread.

Nutrition Facts : @context http, Calories 651, UnsaturatedFat 25 grams, Carbohydrate 16 grams, Fat 43 grams, Fiber 2 grams, Protein 37 grams, SaturatedFat 15 grams, Sodium 1049 milligrams, Sugar 6 grams, TransFat 0 grams

WATERZOOI OF CHICKEN



Waterzooi of Chicken image

From Ruth Van Waerebeek's "Everyone Eats Well in Belgium Cookbook." Don't be turned off by the unusual name; it's Dutch in origin (pronounced VAH-ter-zoy); it's basically a hearty chicken and vegetable soup/stew thing, with a deliciously rich and creamy broth. (I tell the kids that it's Belgian Chicken Soup, and they love it.) It's not hard to make at all, and great for entertaining since it can be prepared almost entirely ahead of time.

Provided by Belgophile

Categories     One Dish Meal

Time 2h

Yield 4-6 serving(s)

Number Of Ingredients 15

1 (3 -4 lb) whole chickens
salt and pepper
2 bay leaves
4 sprigs fresh parsley
1/2 teaspoon dried thyme
3 tablespoons unsalted butter
2 medium onions, coarsely chopped
4 -6 cups chicken broth
4 large carrots, peeled and sliced into 1/4-inch rounds
5 medium leeks, rinsed well, white parts only, sliced into 1/2-inch rounds
2 medium celery ribs, sliced into 1/2-inch rounds
4 large baking potatoes, peeled and cut into 1/2-inch cubes
1 cup heavy cream
2 large egg yolks
1/2 cup minced fresh parsley

Steps:

  • Remove excess fat from chicken cavity. Rinse the chicken inside and out. Place 1 bay leaf, 2 sprigs parsley, and 1/4 teaspoon thyme in cavity. Season with salt and pepper.
  • Melt butter in heavy Dutch oven over medium heat. Add onions and cook, stirring occasionally, until onions are translucent (but not browned); about 5 minutes.
  • Place the chicken, breast side up, in the Dutch oven, on top of the onions. Add chicken broth (and water, if necessary) to mostly cover the chicken (by about two-thirds). Cover and simmer gently over low heat for 30 minutes.
  • Skim the suface to remove any foam and fat. Add the carrots, leeks, and celery. Add the remaining parsley sprigs, thyme and bay leaf. Cover, and adjust heat to maintain a slow simmer for another 30 minutes.
  • Add the potatoes and continue to simmer until potatoes are done and chicken is very tender, about 20 or 30 minutes. Remove from heat.
  • Remove chicken and transfer to a large plate. Use a slotted spoon or similar tool to remove parsley and bay leaves from broth. Let the chicken rest until it is cool enough to handle, then just use your fingers to remove the skin and peel meat from the bones. Discard skin and bones. Continue to use your fingers to shred the meat into bite-sized pieces.
  • Place Dutch oven with broth (which has cooled a little) over medium heat. While that's heating up, beat the cream and the egg yolks together in a bowl. Now, take a ladleful of hot broth and slowly add to the egg yolk mixture, while stirring. This tempers the yolks. Then, slowly stir the tempered egg yolk mixture into the larger pot of broth and vegetables. Do not boil or the egg yolks might curdle. Add the chicken. Garnish with fresh chopped parsley.
  • Serve in bowls, making sure everyone gets equal amounts of chicken, vegetable and broth. I serve a with a hearty loaf of hand-sliced bread.
  • Note: Waterzooi can be prepare almost entirely in advance, and the flavors are actually enhanced by sitting overnight in the refrigerator. The day before you plan to serve the dish, prepare the recipe through Step 5. Let cool completely and refrigerate the broth and vegetable separately from the chcken. The following day, before serving, reheat the chicken in the broth. Prepare the egg yolk and cream mixture and proceed with the last steps of the recipe. (The chicken may remain in the broth.).

CHICKEN WATERZOOI



Chicken Waterzooi image

Provided by Food Network

Categories     main-dish

Yield 4 servings

Number Of Ingredients 15

1 whole large chicken
4 carrots
3 celery stalks
4 shallots or small onions
Parsley
1 sprig fresh thyme
1 bay leaf
Salt and freshly ground black pepper
2 leeks
400 grams mushrooms (about 14 ounces)
4 egg yolks
1 cup cream
1 lemon, juiced
2 tablespoon butter
Pinch nutmeg

Steps:

  • Preparation for the stock: Place the chicken in a pot of water, covering the chicken entirely. Add 2 carrots, 2 celery stalks, and 1 onion, cut into approximately 1-inch pieces. Add parsley, thyme and a bay leaf and poach until chicken is cooked. Add salt and pepper, to taste.
  • Cut the remaining carrots, celery, onions into 1-inch sticks and place them in a saucepan with water to cover. Cut the leeks into 1-inch sticks, slice the mushrooms and add to saucepan. Parboil vegetables in salted water. Take out the chicken when poached (no red color must be seen under the skin) and discard vegetables from stock. Strain the chicken stock through a fine sieve. Take the skin off of the chicken and cut chicken into 8 pieces. Put the chicken and the parboiled vegetables into the stock. Mix the egg yolks with the cream and add to the stock. Add the lemon juice and butter. Season with salt, pepper and nutmeg.
  • Serve in soup plates with boiled potatoes or white steamed rice.

WATERZOOI OF CHICKEN



WATERZOOI OF CHICKEN image

Categories     Soup/Stew     Chicken

Yield 6 servings

Number Of Ingredients 15

1 stewing or roasting chicken (3-4 lbs.)
salt and freshly ground black pepper to taste
2 bay leaves
3-4 fresh springs of parsley
2 large sprigs of fresh thyme
3 tablespoons unsalted butter
2 medium onions, coarsely chopped
4-6 cups chicken broth or water
4 large carrots, peeled and sliced (1/4 inch)
5 medium leeks, white parts only, rinsed and sliced
2 medium ribs celery, sliced (1/2 inch)
4 large potatoes, peeled and cubed (1/2 inch)
1 cup heavy cream
2 large egg yolks
1/2 cup minced fresh parsley or chervil for garnish

Steps:

  • 1. Pull away and discard any excess fat from the cavity of the chicken. Rinse the bird inside and out. Season with salt and pepper and place 1 bay leaf, 2 sprigs parsley, and 1 sprig thyme in the cavity. 2. Melt the butter in a heavy Dutch oven over medium heat. Add onions and cook, stirring occasionally, until translucent but not browned, about 5 minutes. Place the bird breast side up in the Dutch oven and add enough broth and/or water to partially cover by about two-thirds. Cover and simmer gently over low heat for 30 minutes. 3. Skim the surface of the broth to remove any foam and fat. Add the carrots, leeks, and celery to the pot. Tie the remaining parsley, thyme, and bay leaf together with kitchen string to make a bouquet garni and add it to the broth. Cover and regulate the heat to maintain the liquid at a slow simmer for another 30 minutes. 4. Add the cubed potatoes to the simmering chicken broth and cook until the potatoes are done and the chicken is very tender, 20 to 30 minutes. 5. Remove the chicken from the broth and transfer to a large bowl. Discard the bouquet garni. Allow the chicken to rest until it is cool enough to handle. Strip off the skin and use your fingers to remove the meat from the bones. Discard the skin and bones. Shred the meat into bite-size pieces. Refrigerate the broth with vegetables and the chicken separately overnight. 6. Beat the cream and egg yolks together in a mixing bowl. Place the Dutch oven on medium to reheat the broth. Stir a ladleful of hot broth into the egg mixture to temper it, then gradually stir this mixture into the broth and vegetables. Cook, stirring constantly over low heat until the sauce thickens. Do not allow to boil or the sauce will curdle. Return the chicken pieces to the broth. Taste for seasoining and add salt and pepper if necessary. Garnish with plenty of fresh chopped parsley and serve in heated bowls.

BELGIUM CHICKEN WATERZOOI



Belgium Chicken Waterzooi image

Make and share this Belgium Chicken Waterzooi recipe from Food.com.

Provided by Sharon123

Categories     Chicken

Time 55m

Yield 4 serving(s)

Number Of Ingredients 15

1 large whole chicken
4 carrots, cut in 1-inch pieces
3 celery ribs, cut in 1-inch pieces
4 shallots, coarsely chopped (or small onions)
1/4 cup parsley, chopped
1 sprig fresh thyme
1 bay leaf
salt & freshly ground black pepper
2 leeks, cut in 1-inch pieces
16 ounces mushrooms, sliced
4 egg yolks
1 cup cream
1 lemon, juiced
2 tablespoons butter
1 pinch nutmeg

Steps:

  • Stock: Place the chicken in a pot of water, covering the chicken entirely. Add 2 carrots, 2 celery stalks, and 1 onion, cut into approximately 1-inch pieces. Add parsley, thyme and a bay leaf and bring to a boil. Turn the heat to medium low and cook until chicken is cooked, about 20-30 minutes. Add salt and pepper, to taste.
  • Cut the remaining carrots, celery, onions into 1-inch sticks and place them in a saucepan with water to cover. Cut the leeks into 1-inch sticks, slice the mushrooms and add to saucepan. Parboil vegetables in salted water about 15 minutes. Take out the chicken when poached (no red color must be seen under the skin) and discard vegetables from stock. Strain the chicken stock through a strainer. Remove the skin from the chicken and cut chicken into 8 pieces. Put the chicken and the parboiled vegetables into the stock. Mix the egg yolks with the cream and add to the stock. Add the lemon juice and butter. Season with salt, pepper and nutmeg.
  • Note:
  • I cook the second set of vegs. in the chicken stock to give more flavor. You could use canned chicken broth too.
  • Serve in soup plates with boiled potatoes or white steamed rice. Enjoy!

Nutrition Facts : Calories 1098.7, Fat 82.1, SaturatedFat 31.9, Cholesterol 514.2, Sodium 381.6, Carbohydrate 25.6, Fiber 5.5, Sugar 7.1, Protein 66.9

CHICKEN WATERZOOIE



Chicken Waterzooie image

Provided by Moira Hodgson

Categories     soups and stews, main course

Time 1h30m

Yield 8 servings

Number Of Ingredients 16

1 6 to 8-pound capon, cut into eight pieces
Coarse salt and freshly ground pepper to taste
4 tablespoons butter
4 leeks, carefully cleaned and cut into half-inch pieces
4 carrots, sliced
4 stalks celery, sliced
1 onion, sliced
4 sprigs parsley
1/2 teaspoon thyme
1/2 teaspoon nutmeg
3 cloves
4 to 5 cups chicken stock
4 egg yolks, beaten with 1/4 cup heavy cream and 2 tablespoons lemon juice
3 tablespoons chopped parsley
1 to 2 cloves garlic, passed through a garlic press
2 lemons, thinly sliced

Steps:

  • Lightly season the capon with salt and pepper. Melt the butter in a heavy casserole. Spread the vegetables and parsley over the bottom of the casserole and sprinkle them with salt and pepper. Add the capon and seasonings. Cook over low heat for 10 minutes.
  • Heat the broth and pour it over the capon just to cover. Cover the casserole and simmer for 1 hour, or until the capon is tender.
  • Remove the capon. Discard all bones and skin. Cut the capon into strips about 1 inch by 2 inches. Place them on an oven-proof platter. Moisten them with 1 cup of the broth and keep them warm in a low oven.
  • When the broth in the casserole has cooled somewhat, strain it through a sieve into a large bowl, pressing down on the vegetables before discarding them.
  • Return the broth to the casserole and add the mixture of egg yolks, cream and lemon juice, very gradually, stirring constantly. Cook over lowest heat until the soup thickens a little.
  • Return the pieces of capon to the casserole. Add the parsley and garlic. Serve in soup plates. Garnish each portion with a slice of lemon.

Nutrition Facts : @context http, Calories 834, UnsaturatedFat 34 grams, Carbohydrate 21 grams, Fat 57 grams, Fiber 3 grams, Protein 59 grams, SaturatedFat 18 grams, Sodium 1611 milligrams, Sugar 7 grams, TransFat 0 grams

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