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Chicken waterzoi

Belgian recipe

Chicken waterzoi

Preparation : 20 min Resting : -
Cooking : 35 min Equipment :
Difficulty :
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Serves SERVES 4 :
4 chicken legs (900 g)
2 stalks of celery
1 onion (100 g), halved
1 Leeks, white part only (120 g)
2 carrots (200g)
200 ml cream
400 ml chicken stock
1 lemon
Cornflour (optional)
Flat-leaf parsley
Salt
Pepper
1

Insert transparent bowl. Slice vegetables in midi bowl with 4 mm slicing disc using FOOD PROCESSOR programme and set aside.

2

Pour stock and vegetables into metal bowl.

3

Half chicken legs, place in steamer basket and run STEAM programme, 30 mins/110°C.

4

Add chicken pieces to stock, with cream, salt and pepper. If the sauce seems too liquid, add a little cornflour after diluting it in cold water. Run STEAM programme 5 mins/110°C. Cooking time may need to be longer depending on size of chicken pieces.

5

Before serving, season and bring out flavour with a little lemon juice.

6

When serving, decorate with a few roughly chopped flat parsley leaves.

© Photo Sandra Mahut
© 2014 Hachette Livre (Marabout
Chef’s tip

Serve with steamed potatoes, rice or mashed potatoes


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