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

Main Dish
4 servings
15 min
25 min
Very Easy


Number of serving: 4
3 tablespoons unsalted butter

2 shallots, finely chopped

2 cloves garlic, minced

3 large leeks, white and light green parts only, well rinsed and cut into matchstick size strips

3 medium carrots, peeled and cut into matchstick size strips

3 stalks celery, cut into matchstick strips size

3 tablespoons finely chopped fresh parsley

2 bay leaves

2 sprigs fresh thyme or large pinch of dried thyme

½ cup water

½ cup dry white wine

½ cup heavy cream (or whipping cream)


Freshly ground pepper to taste

Scallops 1½ pounds (4-6 or 6-8 scallops bay scallops)

Poached chicken with vegetables:

2 liters of chicken stock

1 3 pounds chicken

2 carrots

2 turnips

2 stalks celery

4 leeks

2 slices of bacon or bacon cube 1

Pinch of Thyme

1 bay leaf

2 sprigs of parsley

2 tablespoons unsalted butter cream (for the sauce)


  • 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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