Ghent waterzooi

for 4 people

Ingredients :

1 chicken weighing
1.5 kg enough for 4 people
1 onion stuck with one clove
2 carrots
2 branches of white celery
2 bay leaves
1 branch of thyme, coarse-grained salt and pepper
1 chicken stock cube
a few branches of parsley
2 dl of fresh cream
Garnish: carrots, white celery and leeks cut into strips, chopped parsley, boiled potatoes

Instructions: Put the chicken in a casserole dish and cover it in cold, salted water. Bring to the boil and immediately cover the chicken with more cold water. Add all the other ingredients. Bring to the boil and cook. The chicken is cooked when the flesh gives way when pressed. Drain and put the chicken to one side. Bind the sauce with a white roux and add the vegetables cut in strips which have been poached in a bit of salted, boiling water with a small knob of butter. Add the cream, then adjust seasoning and thickness of the sauce. Cut the chicken and place the pieces in the sauce – sprinkle with chopped parsley and serve with boiled potatoes.