Waterzooi De Poulet
Serves: 3
Mohammad Wiegand
1 January 1970
Based on User reviews:
36
Spice
41
Sweetness
36
Sourness
37
mins
Prep time (avg)
5.1
Difficulty
Ingredients:
Directions:
1
In a deep pot over moderate heat melt butter and saute the vegetables for 5 minutes
2
Season with salt and white pepper
3
Tie together bay, parsley and thyme and add to the pot with stock or broth
4
Cover the pot and raise heat to bring liquid to a boil
5
Add chicken to the pot, cover and reduce heat to medium low
6
Poach the chicken 10 minutes
7
Uncover the pot
8
Remove chicken and slice
9
Whisk cream and egg together
10
Add a ladle of cooking broth to cream and egg to temper it
11
Stir cream and egg mixture into the waterzooi and stir constantly for 2 to 3 minutes to thicken
12
Add chicken back to the pot along with chopped parsley
13
Adjust seasoning
14
Ladle waterzooi into warm shallow bowls and serve with crusty baguette for dipping