DELICIOUS WATERZOOI RECIPE FROM GHENT, BELGIUM
This is a beautiful classic Flemish dish that will warm your soul and impress your friends. A deliciously creamy chicken broth with plenty of veggies.
Ingredients for Waterzooi;
4 chicken fillets
2 tbsp Solo Baking and Frying
4 young carrots
2 celery stalks
1 handful of broccoli florets
12 medium waxy potatoes
How to make Waterzooi:
Rinse the chicken breasts under cold water and pat dry with kitchen paper.
Season the chicken with the chicken seasoning. Heat a tablespoon of Solo in a pan and fry the chicken fillets briefly until they are golden brown all around.
Wash the vegetables and cut the carrots, celery, leek and onion into julienne. Slowly stew them in a deep pan with a tablespoon of Solo.
Boil the broccoli florets very briefly in salted water and let them pan in cold water.
Peel the potatoes and cook them al dente in salted water.
Make the sauce. Season the chicken stock firmly with salt and pepper and reduce for 15 minutes with bay leaf and thyme.
Remove the bay leaf and sprig of thyme from the stock. Keep 4 beautiful sprigs of watercress aside. Mix the rest of the washed watercress into the sauce, together with the Solo Crèmefine Licht and the sour cream.
Presentation: Place two tablespoons of julienne vegetables in a deep plate and add the broccoli.
Place the chicken breast on top and arrange the potatoes with it. Pour the sauce generously over it.
Decorate with a fresh green sprig of watercress and serve.