This is a popular Belgian dish!
250 g carrots
1 liter of chicken stock seasoned with garlic and bay leaves
100ml whipping cream
Salt and pepper
Quarter the chicken and sauté it in butter until crisp. Then put it into a 160 degree oven for 20 minutes.
Peel and trim the potatoes, then boil them in salted water.
Sauté celery, carrots, bay leaves and thyme in a pan, add chicken stock, simmer until the liquid is reduced, add the cream and continue simmering. Then strain the mixture through a sieve.
Sauté the leeks, carrots and mushrooms in olive oil. Place them over the chicken, which has been cut into small pieces. Pour over a generous portion of sauce, arrange the potatoes around it and garnish with parsley.
This recipe comes to us courtesy of Jan Jansen, from the Belga Queen restaurant in Gent, Belgium.