Which is more tasty? France or Belgium? Choose your team

Belgian Chicken Waterzooi

Servings - 2 - 3

INGREDIENTS
Heavy cream - 220 grams
Egg yolk - 1
Butter - 2 tablespoons
Onions - 110 grams
Leeks - 40 grams
Carrot - 100 grams
Celery stalks - 70 grams
Chicken broth - 250 milliliters
Chicken breast - 600 grams
Chicken broth - 500 milliliters
Salt - 1 teaspoon
Black pepper powder - 1 teaspoon
Parsley - for garnishing

PREPARATION
1. In a mixing bowl, add 220 grams heavy cream, 1 egg yolk and mix it well.
2. Keep aside.
3. Heat 2 tablespoons butter in a pot, add 110 grams onions and fry till translucent.
4. Then, add 40 grams leeks, 100 grams carrot, 70 grams celery stalks and sauce the veggies for 7 - 8 minutes.
5. Now, add 250 milliliters chicken broth and mix it well.
6. Cover it with lid and cook for 7 - 8 minutes.
7. Open the lid, add 600 grams chicken breast and mix it well.
8. Again cover it with lid and cook for 20 minutes on medium heat.
9. Open he lid and remove the cooked chicken from it.
10. Add the heavy cream mixture in it. Then, add 500 milliliters chicken broth and mxi it well.
11. Bring it to a boil.
12. Then, add chicken pieces in it and mxi it well.
13. Now, add 1 teaspoon salt, 1 teaspoon black pepper powder and mxi it again.
14. Cook for another 3 - 5 minutes.
15. Garnish with parsley.
16. Serve hot.

Black Russian

Serving - 1

INGREDIENTS
Ice cubes - 8-10
Vodka - 90 milliliters
Kahlua - 45 milliliters

PREPARATION
1. Fill a glass halfway with ice.
2. Pour 90 milliliters vodka, 45 milliliters kahlua.
3. Serve.

Chicken Dijon

Servings - 2 - 3

INGREDIENTS
Chicken breast - 600 grams
Salt - 1/2 teaspoon
Black pepper - 1/2 teaspoon
Olive oil - 2 tablespoons
Garlic - 1 teaspoon
Onions - 65 grams
Chicken stock - 350 milliliters
Salt - 1/2 teaspoon
Black pepper - 1/4 teaspoon
Sour cream - 65 grams
Dijon mustard - 2 tablespoons
Tarragon - 2 teaspoons

PREPARATION
1. In a mixing bowl, add 600 grams chicken breast, 1/2 teaspoon salt, 1/2 teaspoon black pepper and mix it well.
2. Heat 2 tablespoons olive oil in a heavy pot, add the chicken breast and roast till it turns golden brown in color from all sides or till the chicken is cooked through.
3. Keep aside.
4. Heat 2 tablespoons olive oil in a another heavy pot, add 1 teaspoon garlic and stir well.
5. Then, add 65 grams onions and fry till translucent.
6. Now, add 350 milliliters chicken stock and stir well.
7. Add 1/2 teaspoon salt, 1/4 teaspoon black pepper, 65 grams sour cream, 2 tablespoons dijon mustard and mix it well.
8. Bring it to a boil.
9. Add 2 teaspoons tarragon and mix it well.
10. Bring it to a boil again.
11. Then, add the cooked chicken and mix it well.
12. Cook for 5 - 7 minutes.
13. Garnish with tarragon.
14. Serve hot.

The Lumiere

Servings - 1

INGREDIENTS
Ice
Gin - 45 milliliters
Green chartreuse - 20 milliliters
Lime juice - 20 milliliters
Elderflower liqueur - 30 milliliters
Orange bitters - 1/4 teaspoon

PREPARATION
1. In a shaker, add ice, 45 milliliters gin, 20 milliliters green chartreuse, 20 milliliters lime juice, 30 milliliters elderflower liqueur, 1/4 teaspoon orange bitters and close the shaker.
2. Shake well to combine.
3. Pour the mixture into the glass.
4. Garnish with lemon slice.
5. Serve.