Gentse Waterzooi

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A typical belgian (ghent) dish, used to feed the poor, but now even served in fancy restaurants.

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Steps

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Chop all the vegetables finely and cook for 5 minutes in the vegetable stock.

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Drain , but keep the stock.

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Poach the chicken filets in the same vegetable stock for about 20 minutes.

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Cook the potatoes.

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Keep vegetables and chicken warm , while making the sauce.

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Strain the vegetable stock.

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Make a roux from 100 gr butter and 100 gr of flour = melt the butter and add the flour , add 1 l of the vegetable stock , let cook until slightly thickened.

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Finish off by adding the cream and the beaten egg yolks and add salt and pepper to taste.

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Use soup plates for serving.

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Starting with the vegetables , put the cut up chicken filet on top , add sauce and garnish with potatoes and parsley.

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Ingredients

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zucchini, carrot, mushrooms, celery, leeks, onions, potatoes, skinless chicken breasts, vegetable stock, egg yolks, cream, parsley, pepper, salt, margarine, flour