Chicken Waterzooi Stew

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Steps

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Steam the celery and carrots for 5 minutes and set aside.

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Heat the oil and one tablespoon butter in a deep skillet.

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Saut chicken until golden and juices run clear.

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Cool chicken slightly and cut crosswise into large pieces.

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Cover with plastic wrap and set aside.

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Add remaining butter to pan and lightly saut the shallots , mushrooms , leek , garlic and thyme for about 5 minutes.

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Add the st.

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Amand ale and peppercorns , increase heat and simmer for about 15 minutes till the liquid is reduced by half , stirring to loosen brown bits in the pan.

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Stir in half & half and simmer for 10 minutes until sauce thickens.

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Add chicken , celery and carrots.

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Heat through.

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Add salt and pepper to taste and serve immediately.

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Accompany with steamed new potatoes , a radicchio salad , and st.

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Amand french country ale.

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Ingredients

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celery, carrots, boneless skinless chicken breast halves, vegetable oil, unsalted butter, shallots, sliced mushrooms, leek, minced garlic clove, fresh thyme, peppercorn, st. amand french country ale, half-and-half, salt & pepper