CookEatShare также доступен на языке:
English
Закрыть
Самая большая кухня в мире
Выберите язык
Русский
English
Español
日本語
Italiano
Языковые настройки
Зарегистрироваться
Войти
Главная
Рецепты
Пользователи
Подборки и руководства
Группы
Мои страницы
Recipe box
News
Add Recipe
Waterzooï de poulet (Poached Chicken in Cream Sauce)
by
Frank Fariello
Текущий рейтинг: 5.0
1
2
3
4
5
6
7
8
9
10
click to rate
1 голос
| 378 визитов
0 отзывов
|
0 комментариев
Pin It
Add to Recipe Box
Print Recipe
Рецепт
Reviews/Comments
Close this frame
%20was%20kind%20enough%20to%20give%20me%20a%20copy%20of%20her%20favorite%20Belgian%20cookbook%20written%20in%20English,%20entitled%20the%20Everybody%20Eats%20Well%20in%20Belgium%20Cookbook.%20Notwithstanding%20the%20hokey%20name,%20it%20really%20is%20a%20gem,%20with%20250%20classic%20recipes%20from%20one%20of%20Europe's%20great%20cuisines,%20the%20product%20of%20an%20intriguing%20confluence%20of%20Latin%20(French)%20and%20Germanic%20influences.%3C/p%3E%3Cp%3EThe%20book%20includes%20a%20recipe%20for%20one%20of%20my%20favorite%20Belgian%20dishes,%20which%20I%20hadn't%20made%20for%20many%20years,%20waterzoo%C3%AF%20de%20poulet:%20chicken%20poached%20with%20aromatic%20vegetables%20and%20the%20resulting%20broth%20turned%20into%20a%20velvety%20cream%20sauce.%20It%20is%20remarkably%20simple%20to%20make,%20light%20yet%20rich,%20and%20thoroughly%20delicious.%20Here%20is%20my%20slightly%20simplified%20version%20of%20the%20recipe.%3C/p%3E%3Cp%3EIngredients%20(for%204-6%20persons)%3C/p%3E%3Cp%3EDirections%3C/p%3E%3Cp%3EIn%20a%20large%20casserole%20or%20saucepan,%20saut%C3%A9%20the%20onion%20very%20gently%20in%20the%20butter%20until%20soft,%20making%20sure%20that%20the%20onion%20does%20not%20brown.%20Add%20the%20carrot%20and%20celery%20and%20continue%20saut%C3%A9ing%20for%20a%20minute%20or%20two%20more.%20Then%20add%20the%20chicken%20pieces,%20turning%20them%20in%20the%20butter%20for%20a%20few%20minutes,%20just%20until%20the%20meat%20stiffens%20a%20bit.%20Add%20enough%20broth%20to%20cover,%20nestle%20the%20bouquet%20garni%20among%20the%20chicken%20pieces,%20and%20simmer,%20covered,%20until%20the%20chicken%20meat%20is%20done.%20The%20cooking%20time%20will%20vary%20according%20to%20the%20size%20and%20type%20of%20meat.%20Twenty%20or%2030%20minutes%20will%20do%20for%20chicken%20tenders%20(boneless,%20skinned%20chicken%20thighs)%20while%20chicken%20breasts,%20for%20example,%20will%20take%20much%20less%20time,%20probably%20no%20more%20than%2010-15%20minutes%20at%20the%20most.%20Add%20the%20potato%20cubes%20to%20cook%20along%20with%20the%20chicken%20and%20vegetables%20about%2015%20minutes%20before%20the%20chicken%20is%20done.%3C/p%3E%3Cp%3ETurn%20of%20the%20heat,%20and%20remove%20the%20chicken%20pieces%20and%20the%20bouquet%20garni%20from%20the%20pot.%20When%20the%20chicken%20has%20cooled%20off%20a%20bit,%20cut%20it%20into%20bite-sized%20pieces.%20(If%20using%20bone-in%20chicken%20pieces,%20bone%20them%20before%20cutting%20up%20the%20meat.)%20Discard%20the%20bouquet%20garni.%3C/p%3E%3Cp%3EMeanwhile,%20whisk%20together%20the%20egg%20yolk%20and%20the%20cream%20in%20a%20bowl.%20Then%20whisk%20in%20a%20bit%20of%20the%20hot%20broth%20from%20the%20pot%20to%20'temper'%20the%20mixture.%20(In%20other%20words,%20you%20are%20raising%20the%20temperature%20of%20the%20mixture%E2%80%94this%20helps%20prevent%20the%20egg%20from%20scrambling%20during%20the%20next%20step.)%20Then,%20stirring%20all%20the%20while,%20add%20the%20mixture%20to%20the%20pot.%20Bring%20the%20pot%20back%20to%20the%20simmer,%20stirring%20constantly,%20until%20the%20broth%20thickens%20enough%20to%20coat%20a%20spoon.%20The%20texture%20should%20be%20velvety%20but%20not%20too%20thick.%20Be%20careful%20not%20to%20let%20the%20broth%20come%20to%20a%20boil,%20or%20the%20egg%20may%20scramble.%3C/p%3E%3Cp%3EAdd%20the%20chicken%20pieces%20back%20into%20the%20pot,%20folding%20them%20gently%20into%20the%20sauce.%20Allow%20to%20simmer%20very%20gently%20for%20a%20minute%20or%20two%20to%20reheat%20the%20chicken.%3C/p%3E%3Cp%3ETaste%20for%20seasoning%20and%20serve%20in%20heated%20bowls,%20garnished%20with%20a%20sprinkling%20of%20minced%20parsley.%3C/p%3E%3Cp%3ENOTES:%20%20The%20traditional%20recipe%20calls%20for%20the%20use%20of%20a%20whole%20stewing%20hen,%20which%20is%20simmered%20in%20water%20for%20several%20hours.%20The%20bird%20is%20then%20removed%20and%20skinned%20only%20after%20cooking.%20You%20could%20also%20use%20a%20large%20whole%20chicken,%20which%20should%20take%20about%20an%20hour%20to%20cook.%20The%20longer%20cooking%20time%20produces%20a%20wonderfully%20rich%20sauce.%20My%20quick%20version%20above%20uses%20cut-up%20chicken%20pieces,%20which%20take%20only%20a%20fraction%20of%20the%20time%20to%20cook.%20I%20find%20that%20chicken%20thighs%20work%20best,%20as%20they%20have%20superior%20flavor,%20but%20those%20who%20prefer%20the%20breast,%20of%20course,%20are%20free%20to%20use%20it.%20To%20make%20up%20for%20the%20flavor%20deficit,%20though,%20be%20doubly%20sure%20to%20use%20some%20good,%20rich%20homemade%20chicken%20broth%20as%20indicated%20instead%20of%20water.%3C/p%3E%3Cp%3EThe%20waterzoo%C3%AF%20treatment%20can%20be%20made%20with%20rabbit%20instead%20of%20chicken%20and%20even%20with%20fish,%20and%20any%20number%20of%20other%20variations.%20As%20my%20friend's%20cookbook%20says,%20%22throughout%20Flanders,%20one%20can%20find%20as%20many%20variations%20of%20waterzoo%C3%AF%20as%20there%20are%20church%20towers%20on%20the%20horizon.%22%3C/p%3E%3Cp%3EYou%20can%20make%20an%20ersatz%20version%20of%20waterzoo%C3%AF%20de%20poulet%20with%20the%20leftover%20chicken%20from%20making%20broth:%20Just%20simmer%20the%20aromatics%20in%20a%20bit%20of%20butter%20as%20indicated,%20add%20the%20broth,%20bring%20it%20to%20a%20simmer%20for%20a%20few%20minutes%20to%20cook%20the%20vegetables.%20Then%20thicken%20with%20egg%20and%20cream%20as%20indicated%20and%20add%20some%20cut%20up%20chicken%20meat.%20Leftovers%20never%20tasted%20so%20good...%3C/p%3E){kind=link}