To make Belgian Chicken Waterzooi, put butter and olive oil in a large Dutch oven or stockpot and place over medium heat until the butter bubbles.
Add chicken and stir. Let chicken brown 3 minutes, then reduce heat to low.
Add shallots and cook 3 minutes.
Add sliced leeks and fennel, and cook 3 minutes or until leeks turn soft.
Add carrots, celery, potatoes, stock, beer, bay leaves, thyme, and cream, bringing mixture to a simmer. Cover and cook 25 to 30 minutes, or until chicken is cooked through and vegetables are tender. Do not bring to a boil, just a light simmer, or cream will curdle.
Remove bay leaves before serving.
Ladle Waterzooi into warm bowls and garnish with parsley.
Use your favorite brown ale in this recipe for beer, cheddar and bacon risotto from Nicole Morrissey, a registered dietitian and author of Prevention RD.
This easy recipe for baked brown ale chicken from the Wishful Chef creates a tasty caramelized beer sauce, perfect to serve over rice or mashed potatoes.
This beer cheese recipe is similar to pimento cheese or potted cheese and comes from Heartlandia: Heritage Recipes from Portland’s The Country Cat cookbook.
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