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Saturday, May 2, 2015

Weeknight Waterzooi

When I found the Julia Child recipe for Chicken Waterzooi (a creamy chicken and vegetable stew) I read through several other recipes in my research. I loved the flavor of Julia's recipe and will likely choose to make it when the mood hits. However, it was somewhat time consuming, especially if you are a cook with limited time and a hungry family. I saw this variation on Food52 and decided to try it when I next visited Betsy so we could each form an opinion of the dish. I'm at Betsy's on a baby watch and I cooked this dish a couple of days ago. We both liked it and so did the family members who were willing to try it (one child abstained). We found the recipe as it stood somewhat problematic so we made some changes and feel like this version is both a tasty and quick meal.



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Weeknight Waterzooi


Adapated from Food52 
Serves 6-8

2 T butter
1 onion, diced
2 leeks, cleaned and sliced
2 large carrots, diced
2 celery ribs, diced
salt and pepper to taste
4 chicken breasts (2-2 1/2 pounds), cut in bite sized pieces (1/2 in. by 1 in.)
4 to 5 c chicken broth (or 2 cans broth and extra water)
1 egg yolk
1 c heavy cream
2 T cornstarch
2 T white wine vinegar
1 handful fresh parsley, chopped, for garnish

Melt butter in a Dutch oven. Add vegetables and about 1/2 teas salt and cook over medium-low heat until softened. Add chicken broth (or a mix of broth and water) to just cover the vegetables. Cover and bring to a boil. Simmer for another 5-10 minutes. Stir in chicken and reduce heat to medium low or low. 

While the chicken begins to cook whisk together the egg yolk, cream, cornstarch in a small bowl. After chicken has cooked 5-10 minutes (it should have changed color but may not be completely cooked). Stir in the cream mixture and continue to heat until nearly a boil. Stir in pepper and taste for seasoning (add salt if needed). Avoid a heavy boil because it could curdle the egg. Stir in wine vinegar and serve, sprinkling each bowl with parsley.

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