love cooking so we plan to share some of our favorite recipes.
Here is one that we made to serve at the 2013 Taste of Vermont
at Stratton. It is our favorite fundraising event for the
Foundation and the food is incredible - Enjoy!
2 Tbs butter
1/2 Tbs olive oil
2 pds chicken breasts, boned & chopped
3 large shallots chopped
2 large leeks sliced
1 large fennel bulb
2 celery stalks
4 pototoes cubed
4 cups chicken stock
1 cup tripel or strong golden ale
2 bay leaves
1 Tbs thyme leaves
1 cup milk
2 Tbs mayonaise
butter and olive oil in a stockpot and place over medium heat
until the butter bubbles. Add chicken and stir. Let chicken
brown. Reduce heat to low and add shallots; cook 3 minutes.
leeks and fennel and cook 3 minutes or until leeks turn soft.
Add carrots, celery, potatoes, cream and bring mixture to
a simmer. Cover and cook 25 minutes or until chicken is cooked
through and vegetables are tender. Stir in mayonaise to thicken
stew. Do not bring to a boil, just a light simmer. Remove
bay leaves before serving.
The original recipe was from Lucy Saunder cook book The
Best of American Beer & Food. The dish has
its origins in Brugge and was made with fish.
Lucy recommends pairing it with a tripel-style or strong
golden ale. Pat says anything Belgian!