Chicken Waterzooi Stew

Recipe by LikeItLoveIt
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 40mins
SERVES: 7
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Steam the celery and carrots for 5 minutes and set aside.
  • Heat the oil and one tablespoon butter in a deep skillet; sauté chicken until golden and juices run clear (about 4 minutes per side).
  • Cool chicken slightly and cut crosswise into large pieces; cover with plastic wrap and set aside.
  • Add remaining butter to pan and lightly sauté the shallots, mushrooms, leek, garlic and thyme for about 5 minutes.
  • Add the St. Amand Ale and peppercorns, increase heat and simmer for about 15 minutes till the liquid is reduced by half, stirring to loosen brown bits in the pan.
  • Stir in half & half and simmer for 10 minutes until sauce thickens.
  • Add chicken, celery and carrots; heat through.
  • Add salt and pepper to taste and serve immediately.
  • Accompany with steamed new potatoes, a radicchio salad, and St. Amand French Country Ale.
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