Waterzooi (Vaterzoy)
Tegenwoordig komen we het ook vaak tegen met kip en wordt het buiten belgië ook veel gegeten.
Recipe Summary Waterzooi (Vaterzoy)
I learned this while stationed in the Flemish part of Belgium, in a village called Sint-Hubrechtslille. So tasty good, my daughter still asks me to make it for her 10 years later!Ingredients | Waterzooi Van Kip2 tablespoons vegetable oil2 pounds fryer or boiler chicken, cut into pieces2 leeks, sliced1 large onion, diced2 stalks celery, sliced1 ½ teaspoons salt5 cups water1 teaspoon chicken bouillon granules¼ teaspoon nutmeg1 tablespoon all-purpose flour1 tablespoon lemon juice½ cup heavy cream2 egg yolks1 tablespoon dried parsleyDirectionsHeat the oil in a large Dutch oven over medium -high heat and quickly brown the chicken pieces. Remove and set aside.In the same pot, saute the leeks, onion, celery and salt until the vegetables are tender crisp. Return the chicken to the pot and add the water, bouillon and nutmeg. Bring to a boil, then reduce heat to low; cover and simmer for 35 to 40 minutes, until the chicken is tender.In a small bowl or cup, combine the flour and lemon juice; pour into the pot and stir.Beat the cream and the egg yolks with 2 tablespoons of the hot liquid; stir into pot. Heat through, but do not allow to boil as the cream will curdle. Sprinkle in the parsley before serving.Info | Waterzooi Van Kipprep: 15 mins cook: 1 hr total: 1 hr 15 mins Servings: 6 Yield: 6 servings
TAG : Waterzooi (Vaterzoy)World Cuisine Recipes, European, Belgian,