1972 was my BIG year----I had my change to go to England and Belgium, and in Brussels I dined on one of the best-known Flemish dishes----Waterzooi (pronounced "VA-ter-zuy"). It's between a stew and soup, eaten in deep soup bowls with baskets of hot fresh bread. The history of the dish is lost in time, but the flavor will live in memory!
Servings: 4
Recipe By : Time-Life Cookbook Series
1 Frying Chicken -- cut up
2 tablespoons Butter -- softened
4 Green Onions -- cut in 1" pieces
4 ribs Celery -- cut in 1" pieces
2 large Carrots -- cut in 1" pieces
2 medium Onions -- quartered
4 sprigs fresh Parsley
1 teaspoon Salt
1/8 teaspoon Thyme
1/8 teaspoon Nutmeg
1 Bay leaf
4 Whole Cloves
4 cups Chicken Broth
1 Lemon -- thinly sliced
4 Egg Yolks
1/4 cup Heavy Cream
Rub chicken pieces all over with butter; brown under broiler about 5 minutes each side or until well-browned. Transfer chicken to Dutch oven; add the next 10 ingredients; mix well. Stir in broth; bring to a boil. Lower heat; cover and simmer 30 minutes.
Remove chicken; set aside. Strain broth, reserving vegetables; return broth to pot. Increase heat to medium; add lemon and parsley, stirring frequently. In a small bowl, beat egg yolks and cream together; gradually drizzle into simmering broth, stirring constantly. Cook and stir until slightly thickened; DO NOT BOIL. Return chicken and vegetables to pot; heat through.
To serve, arrange chicken in the center of a warm platter; place vegetables around chicken; pour sauce over all and serve immediately.

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Copyright 2001 Carol Stevens, Shaboom's Kitchen, All Rights Reserved