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    You are in: Home / Recipes / Gentse Waterzooi Recipe
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    Gentse Waterzooi

    Gentse Waterzooi. Photo by Sharon123

    1/1 Photo of Gentse Waterzooi

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 10 mins

    30 mins

    40 mins

    Maïté G.'s Note:

    A typical Belgian (Ghent) dish, used to feed the poor, but now even served in fancy restaurants.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Chop all the vegetables (except the potatoes) finely (brunoise) and cook for 5 minutes in the vegetable stock. Drain, but keep the stock.
    2. 2
      Poach the chicken filets in the same vegetable stock for about 20 minutes.
    3. 3
      Cook the potatoes.
    4. 4
      Keep vegetables and chicken warm, while making the sauce.
    5. 5
      Strain the vegetable stock.
    6. 6
      Make a roux (or beurre manié) from 100 gr butter and 100 gr of flour = Melt the butter and add the flour, add 1 l of the vegetable stock, let cook until slightly thickened.
    7. 7
      Finish off by adding the cream and the beaten egg yolks and add salt and pepper to taste.
    8. 8
      Use soup plates for serving. Starting with the vegetables, put the cut up chicken filet on top, add sauce and garnish with potatoes and parsley.

    Ratings & Reviews:

    • on October 04, 2005

      55

      Thanks for posting this recipe! Gentse Waterzooi is a classic in Belgian cuisine, easy to make, healthy and delicious... Your recipe is great. Good idea to add zucchini to it!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on August 12, 2005

      55

      Delicious! I did cook the chicken longer so it would fall apart when cut. I loved all the vegetables! Thanks Maite!

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Gentse Waterzooi

    Serving Size: 1 (962 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 948.2
     
    Calories from Fat 271
    28%
    Total Fat 30.1 g
    46%
    Saturated Fat 12.8 g
    64%
    Cholesterol 219.8 mg
    73%
    Sodium 313.8 mg
    13%
    Total Carbohydrate 108.9 g
    36%
    Dietary Fiber 13.2 g
    52%
    Sugars 7.4 g
    29%
    Protein 61.5 g
    123%

    The following items or measurements are not included:

    vegetable stock

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