Waterzooi from Belgium | euromaxx à la carte | DW | 01.03.2016
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Waterzooi from Belgium

This is a popular Belgian dish!


1 chicken
2 leeks
250 g carrots
250g celery
200g mushrooms
500g potatoes
1 liter of chicken stock seasoned with garlic and bay leaves
100ml whipping cream
Bay leaves
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.

To serve:
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.

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