Recipe - Chicken Waterzooi Stew

4 Stalks celery; (julienned)
4 md Carrots; (julienned)
6 Boneless skinless chicken
breast halves
1 tablespoon Vegetable oil
2 tablespoon Unsalted butter; 3 minced
shallots
One fourth pound Slice mushrooms
1 lg Leek; thinly cut or sliced up (white
part only)
1 Clove minced garlic
Fresh thyme; (a few sprigs)
1 tablespoon Peppercorns; (preferable
rainbow)
12 ounce St. Amand French Country
Ale; (the remainder to be
poured into the chef)
3 cup Half & half
Salt & pepper

I had been looking for this delicious Belgian recipe. Now that I found it I
thought i'd share it with you: It comes from the European Cuisines website.

Steam the celery and carrots for 5 minutes and set aside. Heat the oil and
one tablespoon butter in a deep skillet; saute chicken until golden and
juices run clear (about 4 minutes per side). Cool chicken slightly and cut
crosswise into large pieces; cover with plastic wrap and set aside. Add
remaining butter to pan and lightly saute the shallots, mushrooms, leek,
garlic and thyme for about 5 minutes. 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. Stir in half
& half and simmer for 10 minutes until sauce thickens. Add chicken, celery
and carrots, heat through. Add salt and pepper to taste and serve
immediately. Accompany with steamed new potatoes, a radicchio salad [huh?],
and St. Amand French Country Ale.

Recipe by From: Michael Sharp msharp@Synopsys.COM
Posted to TNT Prodigy's Recipe Exchange Newsletter by Leon & Miriam
Posvolsky miriamp@pobox.com on Dec 05, 1997