Gentse Waterzooi

READY IN: 1hr 10mins
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Chop all the vegetables (except the potatoes) finely (brunoise) and cook for 5 minutes in the vegetable stock. Drain, but keep the stock.
  • Poach the chicken filets in the same vegetable stock for about 20 minutes.
  • Cook the potatoes.
  • Keep vegetables and chicken warm, while making the sauce.
  • Strain the vegetable stock.
  • 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.
  • Finish off by adding the cream and the beaten egg yolks and add salt and pepper to taste.
  • 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.
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