Petitchef

Belgian waterzooi of scallops (scallop stew) and french poached chicken with vegetables

Main Dish
4 servings
15 min
25 min
Very Easy

Ingredients

4

Poached chicken with vegetables:

Preparation

  • Melt the butter in a medium saucepan over medium heat until foam.
  • Add shallots, garlic, leeks, carrots and celery and cook, stirring often, until softened but not browned slightly, about 5 minutes.
  • Add 1 tablespoon of parsley, bay leaves, thyme, water and wine. Bring to boil and reduce heat to simmer.
  • Add cream and simmer covered for 10 minutes. Season with salt and pepper. (You can prepare the dish in advance up to this point).
  • Just before serving, reheat the broth to a boil and add the vegetables and scallops. Poach at a simmer, uncovered, until scallops are opaque throughout, 1-3 minutes, depending on the size of scallops.
  • Do not overcook or allow the liquid to a boil as it will overcook the scallops. Serve immediately into bowls, sprinkle each with the remaining parsley.
  • Poached chicken with vegetables:
    Heat 2 liters of chicken broth 2 carrots, chopped 2 small white turnips, neighborhoods, 2 celery stalks, cut into pieces, 4 leeks with most of their green tops cut, a thin cube bacon 1 inch square (or two slices), a pinch of thyme, 1 bay leaf and 2 sprigs of parsley.
  • Simmer the broth for 10 minutes, then added a trellis 3 pounds of chicken.
  • Simmer chicken, covered, for 20 minutes after the stock back to the boil.
    Then turn off the heat and let the chicken stand and continue to poach in hot broth for 20 minutes.
  • Remove it in a hot dish, cut, pour a little of the stock over so it does not dry out, and keep warm.
  • Vegetables should be tender right now, but if they are not, continue to cook while you make the sauce.
    In a small saucepan over high heat, reduce 1 ¼ cup of shares to ¾ cup.
  • Taste it for seasoning and whisk in 2 tablespoons unsalted butter cream at the last minute, remove from heat.
    Serve the chicken surrounded by vegetables and strain the sauce separately.

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