Consuming Passions - Worldwide Events Managers

Chicken Waterzooi

Serves: 4

Notes

Based on the national dish of Belgium, this chicken casserole benefits from the addition of one of the world’s most useful fruits, the lemon.

Ingredients

• 4 chicken Maryland pieces, skinned
• 750ml chicken stock
• 2 young leeks
• 2 medium carrots, grated
• 2 sticks celery cut into rings
• 1 medium onion chopped finely
• Small sprig parsley
• Small sprig thyme
• 2 bay leaves
• 1/2 tsp grated nutmeg
• 3 juniper berries, crushed
• 2 cloves garlic, finely chopped
• 2 egg yolks, lightly beaten
• 2 teaspoons cornflour
• 1 tsp Dijon mustard
• Juice and grated rind of 1 large lemon

Method

In a large saucepan, put chicken pieces, stock, onion, herbs, juniper berries, nutmeg and half the celery, leek and carrot. If not already covered with stock, add water the cover the chicken pieces and simmer until chicken falls off the bone (about 1 hour). Drain chicken and keep warm. Strain cooking liquid back into the saucepan. Add remaining leek, carrot, celery and garlic and cook uncovered for 30 minutes allowing stock to reduce to half the volume of strained liquid. Just before serving, remove chicken meat from bone. Mix together egg yolks, cornflour, and mustard. Slowly mix in lemon juice and rind. Ladle in a spoon at a time of reducing stock, stirring constantly until about 500ml is added, then pour this mixture back into reducing stock. Allow to thicken for a minute or so. Arrange chicken on warm serving plate and pour over the thick sauce with its vegetables.

Leftover potential: Keeps for two or three days in the refrigerator.