Russian 
Russian Information Network
Eggs Fruits Rice Vegetables Appetizers Seafood Pizza
 About project
 Recipes
 Vegetarian dishes
 Children's dishes
 Exotic dishes
 Erotic meal
 Dietary cookery
 Quick & easy
 Holiday menu
 Microwave cooking
 Grilling & barbecuing
 Recipes from visitors

Mail system (Free 15Mb!)
 @boxmail.biz
 
[Registration]
Constructor
Free Hosting
Game server
Tests on-line

SBN
 Cuisines > Belgian cuisine > Search results
Chicken waterzooi stew
Ingredients:
4 stalks celery (julienned)
4 medium carrots (julienned)
6 boneless skinless chicken breast halves
1 tbsp vegetable oil
2 tbsp unsalted butter, 3 minced shallots
1/4 pound slice mushrooms
1 large leek, thinly sliced (white part only)
1 clove minced garlic
fresh thyme (a few sprigs)
1 tbsp peppercorns (preferable rainbow)
12 ounces St. Amand French Country Ale
3 cups half and half
salt and pepper

Directions:
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 and St. Amand French Country Ale.
 
rating: 74to discuss in forum * ? 
Russian cuisine 
Macrobiotic 
Beverages 
Etiquette & serving 
Horoscope 
Say cheese! 
Useful advice 
Culinary dictionary 
To send recipe 
Subscription 
Guest book 

Cuisines

Recipe search
Ingredient search
Advanced search
RIN.ru - Russian Information Network
Our button:
 
SBN

SBN
 
Copyright © RIN 2001-2003 * cookbook@rin.ru