CHICKEN WATERZOOI
Waterzooi, a wine-deep Belgian stew originally made with fish, but more recently of chicken, was one of Julia Child's favorite dishes, first taught to her in Paris by the chef Max Bugnard. She gave the recipe to The New York Times in 1987. It is easy weeknight cooking: the dish can be assembled in the morning before work, or even the night before. Then, in the evening, simmer it for about half an hour, and then use the cooking liquid to make a light but creamy sauce. Serve with potatoes or good bread.
Provided by Julia Child
Categories dinner, weekday, main course
Time 55m
Yield Four to six servings
Number Of Ingredients 13
Steps:
- Trim and wash the vegetables and cut them into julienne matchsticks one and three-quarters inches long and one-eighth inch wide. (This should come to about five cups in all.) Toss them in a large mixing bowl with the tarragon and a sprinkling of salt and pepper.
- Wash and dry the chicken pieces and set aside.
- Using a casserole large enough to hold the chicken and the vegetables comfortably, layer in the following order: one-third of the vegetables, half of the chicken, half of the remaining vegetables, the rest of the chicken and the remaining vegetables. Pour in the vermouth and enough chicken broth to barely cover the chicken. Up to this point, the recipe may be prepared several hours in advance. Cover and refrigerate.
- When ready to cook, bring to the simmer, covered, and cook slowly 25 to 30 minutes or until the chicken pieces are tender and, when pierced, the juices run clear.
- Strain out the cooking liquid, degrease it and adjust the seasonings.
- Blend the cream and cornstarch in a small mixing bowl. Whisk the egg yolks in a large bowl and stir in the cream mixture. Slowly whisk in the hot cooking liquid. Pour the sauce over the chicken. Set over medium-low heat, swirling the casserole gently, until the sauce is warmed and thickens slightly, but do not bring to the simmer or the egg yolks will curdle.
- To serve, ladle the chicken, vegetables and sauce into large warm soup bowls and sprinkle each serving with parsley.
- Serve with boiled potatoes, noodles, gnocchi or just good French bread.
Nutrition Facts : @context http, Calories 651, UnsaturatedFat 25 grams, Carbohydrate 16 grams, Fat 43 grams, Fiber 2 grams, Protein 37 grams, SaturatedFat 15 grams, Sodium 1049 milligrams, Sugar 6 grams, TransFat 0 grams
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Daniel Asuquo
[email protected]This was a great recipe. I made it for my friends and they loved it.
Ahlam Ibrahim
[email protected]This was a great recipe. I made it for my family and they loved it.
Asavela Ngamlana
[email protected]I made this recipe last night and it was a hit! The chicken was cooked perfectly and the sauce was delicious. I served it over rice and it was a perfect meal.
Hasham aslam
[email protected]This was a great recipe. I followed it exactly and it turned out perfectly. The chicken was so tender and the sauce was delicious.
syed saad6120
[email protected]I made this recipe last night and it was delicious! The chicken was so tender and the sauce was creamy and flavorful. I served it over rice and it was a perfect meal.
Jose Cahall
[email protected]This was a great recipe! I made it for my family last night and they loved it. The chicken was cooked perfectly and the sauce was delicious.
Bkash Roy
[email protected]I've made this recipe several times and it's always a crowd-pleaser. The chicken is always tender and juicy, and the sauce is so flavorful. I love that it's a one-pot meal, so it's easy to clean up.
Daniyal Op
[email protected]This is a great recipe for a quick and easy weeknight meal. I used boneless, skinless chicken breasts and it was still very moist and flavorful. The sauce was creamy and rich, and the vegetables were cooked perfectly. I served it over rice and it was