Chicken Casserole With Thai Fragrances

 
Chicken casserole with Thai fragrances

Here is an excellent recipe for dinner during these long winter evenings! An Asian variation on the traditional Belgian “waterzooi” devised by Marie-Agnès Bernard of the “Art’Isane” B&B at Evrehailles

Yvoir, 06/02/2014

Ingredients for 4 people

1 chicken, skin removed
Court bouillon
2 carrots - 1 onion stuck with 2 cloves - 1 bay leaf - 1 sprig parsley - 1 small leek
Accompanying vegetables
2 small leeks, cut into julienne sticks - 150g pleurote mushrooms, sliced - 100g shiitake mushrooms, finely sliced - 3 medium-sized carrots, cut into julienne sticks - 1 head of broccoli cut into small florets - 3 shallots, finely chopped
Sauce
1 carton creamed coconut - 1 stem lemon grass, finely chopped and crushed - 1cm root ginger, peeled, finely chopped and crushed - 1 teaspoon ground turmeric - ½ red chilli, finely sliced (optional) - bunch coriander (or parsley), chopped - 3 ladles chicken stock

 

Method

Place the chicken in a casserole and sprinkle over the court-bouillon vegetables. Cover with cold water and bring to the boil on the hob, then cover and reduce heat so that the water is just simmering. Cook for 1 ½ to 2 hours, without letting it boil.

Steam the carrots, leeks, shallots and 2 types of mushrooms for 5 minutes, then add the broccoli and steam for a further 7 to 8 minutes.

Meanwhile, remove the chicken from the casserole and sieve the cooking liquid, then remove the chicken meat from the bones.

Gently heat the chicken stock without letting it boil and add the lemon grass, ginger and turmeric. Whisk gently, then add the pieces of chicken meat, the chilli (if using) and the creamed coconut.

Ladle the casserole into 4 warmed deep bowls and garnish with the coriander (or parsley).

 

Serve with

Individual bowls of boiled Thai sticky rice.

White wine: Pouilly fumé. Red wine: Haut Médoc.

 

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