Belgian Stew with Chicken (Waterzooi)
- 4 large Chicken thigh (about 1 kg)
- 4 sprigs thyme
- 1 bay leaf
- 1 sprig parsley
- 1 teaspoon peppercorns
- 1 teaspoon allspice
- 1 yellow onion
- 2 tablespoons butter
- 1 tablespoon Pastry flour
- 100 milliliters Whipped cream
- freshly ground peppers
- 100 grams frozen Peas
- 100 grams Smoked bacon (sliced)
- 150 grams small button Mushroom
Rinse the chicken and pat dry. Cover with water and bring to a boil. Skim off the resulting foam. Simmer about 45 minutes. Add the thyme, bay leaf, parsley, pepper and allspice berries during the last 15 minutes of cooking. Remove the chicken, let cool slightly and remove the skin.
Pour the broth through a sieve and let simmer until liquid equals approximately 500 ml (approximately 2 cups), degreasing as needed.
Peel the onion and dice. Sweat in 1 tablespoon hot butter until tender. Stir in the flour, allow to foam and pour in the broth while stirring. Add the cream and let simmer for about 5 minutes until slightly creamy. Season with salt and pepper. Add the peas and the chicken to the mixture and cook until heated through.
Cut the bacon into strips. Trim the mushrooms and halve or slice depending on the size. Cook with the bacon in the remaining butter 2-3 minutes until golden brown.
Arrange the chicken with the sauce on plates and top with the bacon-mushroom mixture.