Ingredients with Measurements:
- 4 chicken breasts, boneless and skinless
- 4 cups chicken broth
- 2 cups heavy cream
- 2 cups water
- 2 leeks, chopped
- 2 carrots, peeled and chopped
- 2 celery stalks, chopped
- 2 potatoes, peeled and chopped
- 2 bay leaves
- 1 tablespoon fresh thyme leaves
- 1 tablespoon fresh parsley, chopped
- 1 tablespoon butter
- Salt and pepper to taste
Special Equipment Needed:
- Large pot
- Whisk
- Cutting board
- Chef's knife
Step-by-Step Instructions:
1. In a large pot, melt the butter over medium heat.
2. Add the leeks, carrots, and celery and sauté for 5 minutes.
3. Add the chicken broth, water, bay leaves, and thyme leaves to the pot and bring to a boil.
4. Reduce the heat to low and add the chicken breasts to the pot.
5. Cover the pot and simmer for 20 minutes or until the chicken is cooked through.
6. Remove the chicken from the pot and set aside.
7. Add the potatoes to the pot and simmer for 10 minutes or until tender.
8. Remove the bay leaves from the pot and discard.
9. Using a whisk, stir in the heavy cream and parsley.
10. Season with salt and pepper to taste.
11. Slice the chicken into bite-sized pieces and return to the pot.
12. Serve hot.
- Time:
Preparation time: 20 minutes
- Cooking time: 35 minutes
Temperature:
- Simmer over low heat
Serving size:
- 4 servings
Nutritional information:
- Calories: 550
- Fat: 35g
- Carbohydrates: 25g
- Protein: 35g
Substitutions for ingredients:
- Chicken breasts can be substituted with chicken thighs or drumsticks.
- Heavy cream can be substituted with half-and-half or whole milk.
- Leeks can be substituted with onions.
Variations:
- Add mushrooms to the pot for extra flavor.
- Use seafood instead of chicken for a different twist on the recipe.
- Add a splash of white wine to the pot for extra depth of flavor.
Tips and Tricks:
- Make sure to simmer the chicken in the broth for the full 20 minutes to ensure it is cooked through.
- Use fresh herbs for the best flavor.
- Serve with crusty bread for dipping in the broth.
Storage Instructions:
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
- Reheat in a pot over low heat until heated through.
Presentation Ideas:
- Serve in individual bowls with a sprig of fresh parsley on top.
Garnishes:
- Fresh parsley
Pairings:
- Crusty bread
- White wine
Suggested Side Dishes:
- Roasted vegetables
- Salad
Troubleshooting Advice:
- If the broth is too thin, add a cornstarch slurry to thicken it up.
Food Safety Advice:
- Make sure the chicken is cooked through to an internal temperature of 165°F.
Food History:
- Belgian Chicken Waterzooi is a traditional Flemish dish that dates back to the Middle Ages.
Flavor Profiles:
- Creamy, savory, and herbaceous
Serving Suggestions:
- Serve hot as a main course.
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Region: Belgian