Waterzooi De Poulet

Recipe Ingredients

2 tablespoons	30ml	Butter
2		Carrots - peeled, diced
2		Leeks - chopped, rinsed,
		And dried
2		All-purpose potatoes - peeled, diced
		Salt - to taste
		Freshly-ground white pepper - to taste
6 cups	1422ml	Chicken stock or broth
1		Fresh bay leaf
		= (or 2 dried bay leaves)
4 sections		Fresh parsley - plus
		A handful chopped for garnish
4 sections		Fresh thyme
4		Boneless skinless chicken breasts - (8 oz)
1 cup	237ml	Heavy cream
1 cup	198g / 7oz	Egg yolk (large)
		Crusty baguette - warmed, for passing

Recipe Instructions

In a deep pot over moderate heat melt butter and saute the vegetables for 5 minutes. Season with salt and white pepper.

Tie together bay, parsley and thyme and add to the pot with stock or broth. Cover the pot and raise heat to bring liquid to a boil.

Add chicken to the pot, cover and reduce heat to medium-low. Poach the chicken 10 minutes. Uncover the pot. Remove chicken and slice.

Whisk cream and egg together. Add a ladle of cooking broth to cream and egg to temper it. Stir cream and egg mixture into the waterzooi and stir constantly for 2 to 3 minutes to thicken.

Add chicken back to the pot along with chopped parsley. Adjust seasoning. Ladle waterzooi into warm shallow bowls and serve with crusty baguette for dipping.

This recipe yields 4 servings.

Source:
30 MINUTE MEALS with Rachael Ray - (Show # TM-1C33) - from the TV FOOD NETWORK

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