Chicken Waterzoï with Watercress and Sorrel
Chicken Waterzoï with Watercress and Sorrel is a luxurious and aromatic Belgian dish. Waterzoï is a traditional stew known for its creamy broth, typically made with a combination of chicken, vegetables, and herbs. In this variation, tender pieces of chicken are simmered in a rich, velvety sauce that includes cream, white wine, and a hint of lemon. The addition of watercress and sorrel adds a fresh, slightly peppery, and tangy note to the dish, perfectly balancing the richness of the broth. This dish is often served with a side of crusty bread or boiled potatoes, making it a comforting and elegant meal ideal for special occasions or a cozy dinner.
Ingredients
- 4 Chicken Breasts
- 4 Carrots
- 4 Medium Potatoes
- 2 Leeks white parts only
- 2 Celery Stalks
- 3.5 oz Watercress
- 1 Bunch Sorrel
- 20 fl oz Heavy Cream
- 4 tbsp Canola Oil
- 3 Chicken Stock Cubes
- 1 tsp Pink Peppercorns
- Salt
- Pepper
Instructions
- Trim and slice the celery. Peel the carrots, cut them in half lengthwise, then into thick slices. Peel and slice the leeks. Peel the potatoes and cut them into pieces.
- In a large pot, sweat the celery and leeks with the oil for 10 minutes, season with salt and pepper. Add the carrots and potatoes. Cover with water and add the crumbled stock cubes. Cover and bring to a boil. Remove the lid, reduce the heat, and simmer for 20 minutes.
- Wash and trim the watercress. Wash and finely chop the sorrel. Crush the pink peppercorns with a mortar. Cut the chicken breasts into pieces.
- Add the cream and sorrel to the broth, then adjust the seasoning. Bring to a boil again.
- Place the chicken pieces in the creamy broth and poach for 5 minutes. Serve the waterzoï in 4 deep plates, generously filling with vegetable broth and chicken. Add fresh watercress and sprinkle with pink peppercorns, serve.
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Notes
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