Belgian Chicken Recipes

SLOW COOKER BELGIAN CHICKEN BOOYAH

Steps:

• Mix chicken, potatoes, beef, corn, carrots, green beans, chicken broth, beef broth, diced tomatoes, onion, celery, bell pepper, cabbage, salt, basil, oregano, celery salt, black pepper, and vegetable base in a slow cooker.
• Cook on Low for 6 hours.

BELGIAN CHICKEN FRICASSEE (VOL-AU-VENT)

Steps:

• Cook the chicken breasts or the chicken in the chicken stock, until tender (breasts should take about 30 minutes, a whole chicken 45 minutes or more). Drain, but keep the stock. Let the chicken cool down a bit.
• In the meanwhile, make tiny meatballs (max. 1 cm across) from the minced meat. Cook the meatballs in chicken stock or water until they are done -- this usually takes just a few minutes, the meatballs will drift to the top when ready. Drain them as well.
• Make a "blonde" sauce: melt most of the butter in a medium-sized pot (don't let it become brown), add flour and mix well. Keep the pot on medium heat. Then, very gradually, add splashes (think 2-3 tablespoons) of chicken stock to this mixture. Each time you added some stock, stir very well so that the mixture doesn't become lumpy. You can start adding increasing amounts of stock when your sauce becomes liquidish. Make a sauce that is somewhat thicker than cream; you will probably use most of your chicken stock in this process. This is fine.
• Quickly add the raw egg yolk, the lemon juice and the grated cheese to your sauce.
• In a large pot, melt the remaining lump of butter and add the mushrooms. Stir-fry the mushrooms on medium heat until they start to "sweat" (release their juices). Season with salt and pepper.
• Add the sauce and the ham dices to the mushrooms. Add the meatballs as well. Put on low heat.
• With your hands or a knife, pull apart the chicken and make bite-sized pieces (about 1 inch long, 1/2 inch across, or smaller). Add the chicken pieces to your mixture as well.
• Ready! Do check if the dish needs a bit more salt or pepper. You can eat the Vol-Au-Vent as it is, with potatoes or rices; you can also pour it in Vol-Au-Vent shells (puff pastry) or even make a chicken fricassee pie (in a puff pastry pie shell).

BELGIAN CHICKEN

Steps:

• Dust joints of chicken in seasoned flour. Prepare the vegetables: quarter the endives vertically, trim and chunk the carrots, skin and crush the garlic.
• Set half the butter to heat in a roomy casserole and put in the quartered endives. Allow t brown a little. Remove and reserve.
• Add the rest of the butter to the hot juices in the casserole and fry the chicken joints gently,turning until they are a little brown. Push the chicken to one side. Add the chopped leeks, carrots and garlic and allow to sizzle for 3-4 minutes
• Pour in the beer and let everything bubble up. Tuck in the endives,season with salt and pepper,put the lid on and turn down the heat. Allow the pot to simmer gently for 1 hour until the chicken is tender. Add a little water if necessary. Pile the meat and vegetables onto a hot plate.
• Stir the cream into the remaining juices in the casserole, adjust the seasoning (perhaps a little sugar), and reheat.
• Pour the sauce over the dish and serve piping hot, with Spanish potatoes and broccoli.

BELGIUM CHICKEN WATERZOOI

Steps:

• Stock: Place the chicken in a pot of water, covering the chicken entirely. Add 2 carrots, 2 celery stalks, and 1 onion, cut into approximately 1-inch pieces. Add parsley, thyme and a bay leaf and bring to a boil. Turn the heat to medium low and cook until chicken is cooked, about 20-30 minutes. Add salt and pepper, to taste.
• Cut the remaining carrots, celery, onions into 1-inch sticks and place them in a saucepan with water to cover. Cut the leeks into 1-inch sticks, slice the mushrooms and add to saucepan. Parboil vegetables in salted water about 15 minutes. Take out the chicken when poached (no red color must be seen under the skin) and discard vegetables from stock. Strain the chicken stock through a strainer. Remove the skin from the chicken and cut chicken into 8 pieces. Put the chicken and the parboiled vegetables into the stock. Mix the egg yolks with the cream and add to the stock. Add the lemon juice and butter. Season with salt, pepper and nutmeg.
• Note:
• I cook the second set of vegs. in the chicken stock to give more flavor. You could use canned chicken broth too.
• Serve in soup plates with boiled potatoes or white steamed rice. Enjoy!