CHICKEN WATERZOOI STEW

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Chicken Waterzooi Stew image

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

Provided by LikeItLoveIt

Categories     Stew

Time 40m

Yield 7 serving(s)

Number Of Ingredients 14

4 stalks celery, julienned
4 medium carrots, julienned
6 boneless skinless chicken breast halves
1 tablespoon vegetable oil
2 tablespoons unsalted butter
3 minced shallots
1/4 lb sliced mushrooms
1 large leek, thinly sliced (white part only)
1 minced garlic clove
fresh thyme (a few sprigs)
1 tablespoon peppercorn (preferable rainbow)
12 ounces St. Amand french country ale (the remainder to be poured into the chef)
3 cups half-and-half
salt & pepper

Steps:

  • Steam the celery and carrots for 5 minutes and set aside.
  • Heat the oil and one tablespoon butter in a deep skillet; sauté chicken until golden and juices run clear (about 4 minutes per side).
  • Cool chicken slightly and cut crosswise into large pieces; cover with plastic wrap and set aside.
  • Add remaining butter to pan and lightly sauté the shallots, mushrooms, leek, garlic and thyme for about 5 minutes.
  • Add the St. Amand Ale and peppercorns, increase heat and simmer for about 15 minutes till the liquid is reduced by half, stirring to loosen brown bits in the pan.
  • Stir in half & half and simmer for 10 minutes until sauce thickens.
  • Add chicken, celery and carrots; heat through.
  • Add salt and pepper to taste and serve immediately.
  • Accompany with steamed new potatoes, a radicchio salad, and St. Amand French Country Ale.

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