Ingredients for 6 - 7 servings:
4 stalks celery, julienned
4 medium carrots, julienned
4 parsley roots (facultative)
6 boneless skinless chicken breast halves
1 tablespoon vegetable oil
2 tablespoons unsalted butter
3 minced shallots
1/4 lb sliced mushrooms
1 large leek, thinly sliced (white part only)
1 clove minced garlic
fresh thyme (a few sprigs)
1 tablespoon peppercorn (preferable rainbow)
12 ounces St. Amand french country ale (the remainder to be poured into the chef)
3 cups half-and-half
salt & pepper

Chicken Waterzooi

Steam the celery, parsley roots and carrots for 5 minutes and set aside.

Heat the oil and one tablespoon butter in a deep skillet; saute chicken until golden and juices run clear (about 4 minutes per side).

Cool chicken slightly and cut crosswise into large pieces; cover with plastic wrap and set aside.

Add remaining butter to pan and lightly saute the shallots, mushrooms, leek, garlic and thyme for about 5 minutes.

Add the St. Amand Ale and peppercorns, increase heat and simmer for about 15 minutes till the liquid is reduced by half, stirring to loosen brown bits in the pan.

Stir in half & half and simmer for 10 minutes until sauce thickens.

Add chicken, celery, parsley roots and carrots, heat through.

Add salt and pepper to taste and serve immediately.

Accompany with steamed new potatoes, a radicchio salad, and St. Amand French Country Ale.