Chicken Waterzooi Stew

Rinse chicken and pat dry. Into a pot pour about 2 liters (approximately 8 cups) of water. Add chicken and bring to a boil. The chicken should be completely covered with water. Add more water as needed and skim off foam. Let simmer for about 1 hour. During the last 15 minutes, add thyme, bay leaf, parsley, peppercorn and allspice berries into the broth.

Remove chicken from the pot, let cool slightly, remove skin, cut up into pieces, put aside the breast as a whole and use remaining meat elsewhere. Pour broth through a sieve and remove fat from about 600 ml (approximately 2 1/2 cups) of broth. Add chicken breasts in a hot frying pan in 1 tablespoon of hot butter and fry until golden brown and then remove from the pan again. Add remaining butter to pan. Peel onion, chop and sweat glazed in butter. Stir in flour and pour in broth while stirring. Add cream and let simmer for about 5 minutes until slightly creamy. Season with salt and pepper and puree briefly with an electric hand puree mixer (or press through a fine sieve).

Rinse endive, trim hard stalks and cut leaves into thick slices. Rinse, trim and drain the broccoli. Put vegetables in the sauce and let stand for about 5 minutes. Cut chicken breast into thick slices, allow to warm in the sauce and season to taste.