Chicken Waterzooi Stew

Total Time: 40 mins Preparation Time: 5 mins Cook Time: 35 mins

Ingredients

• Servings: 7
• 4 stalks celery, julienned
• 4 medium carrots, julienned
• 6 boneless skinless chicken breast halves
• 1 tablespoon vegetable oil
• 2 tablespoons unsalted butter
• 3 minced shallots
• 1/4 lb sliced mushrooms
• 1 large leek, thinly sliced ( part only)
• 1 minced garlic clove
• fresh thyme (a few sprigs)
• 1 tablespoon peppercorn (preferable rainbow)
• 12 ounces st. amand french country ale (the remainder to be poured into the chef)
• 3 cups half-and-half
• salt & pepper

Recipe

• 1 steam the celery and carrots for 5 minutes and set aside.
• 2 heat the oil and one tablespoon butter in a deep skillet; sauté chicken until golden and juices run clear (about 4 minutes per side).
• 3 cool chicken slightly and cut crosswise into large pieces; cover with plastic wrap and set aside.
• 4 add remaining butter to pan and lightly sauté the shallots, mushrooms, leek, garlic and thyme for about 5 minutes.
• 5 add the st. 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.
• 6 stir in half & half and simmer for 10 minutes until sauce thickens.
• 7 add chicken, celery and carrots; heat through.
• 8 add salt and pepper to taste and serve immediately.
• 9 accompany with steamed new potatoes, a radicchio salad, and st. amand french country ale.