GHENT CHICKEN STEW – GENTSE WATERZOOI submitted by Emily Ellis Trementozzi Belgium
"From our Missionaries in Belgium"Serves 4-6 | Prep Time 15 min | Cook Time 2 hours
Why I Love This Recipe
The Trementozzi's are missionaries to Belgium and from Madisonville, KY. Emily works with women who lives have took them to the streets, she has now opened the Oasis Center for women giving them hope and introducing Christ into their lives.
Ingredients You'll Need
• 1 chicken about 3 ½ pounds
• chicken stock
• 2 sprigs of thyme
• 2 bay leaves
• 1 clove
• 10 peppercorns
• 1 garlic clove, minced
• 3 tbsp unsalted butter
• 3 carrots, finely chopped
• 2 onions, finely chopped
• 2 leeks, white part only, thinly sliced
• 2 celery sticks, finely chopped
• 6 small potatoes, quartered
• 2 egg yolks
• 1 cup heavy cream
• salt and pepper to taste
• pinch of nutmeg
• lemon juice for squeezing
• fresh parsley to garnish
1. Rinse the chicken and trim off any excess fat. Place the whole bird in a large pot and pour the chicken stock over the bird to cover to two-thirds. Add the thyme, bay leaves, clove, peppercorns and minced garlic. Bring to boil.
2. Reduce the heat, cover and simmer for 1-1 ½ hours, until the meat begins to fall from the bones. Remove the chicken from the pot and let cool slightly.
3. Remove the skin, take the meat off the bones and cut into bite size pieces. Cover and set aside. Skim the fat from the surface of the stock, then pour into a pitcher and set aside.
4. Melt the butter in a clean pan and add all the vegetables except the potatoes. Fry over low heat for 10 minutes, stirring frequently, until softened. Pour in the reserved stock and add the potatoes. Bring to a boil and cook for 10-15 minutes, until the potatoes are tender.
5. Mix the egg yolk and cream in a bowl. Remove the pot from the heat, add the chicken pieces and gradually stir the cream mixture into the stew. Return the pot to the heat and cook, stirring constantly, for 5 minutes, until thickened. Do not let it boil.
6. Season the stew to taste with salt, pepper, and nutmeg. Add lemon juice if you like. Ladle into bowls and sprinkle with chopped parsley and serve immediately.