Chicken Waterzooi
This creamy Belgian stew is a comforting and flavorful dish, traditionally made with chicken and vegetables. It features a rich, velvety sauce thickened with egg yolk and cream, perfect for a hearty meal.
An original recipe by Forkin
- Total time
- 1 hr 10 min
- Serves
- 4
- Difficulty
- Medium
- Per serving
- 546 kcal
Allergen information: may contain celery, eggs, and milk. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
Ingredients
- 600 gchicken breast, boneless, skinless, cut into 2-inch (5.1 cm) chunks
- 700 mlchicken broth
- 2 pcscarrot, peeled and sliced
- 2 pcscelery stalk, sliced
- 1 pcsleek, white and light green parts, sliced
- 250 gpotato, peeled and diced
- 1 pcsyellow onion, chopped
- 1 pcsbay leaf
- 0.5 tspfresh thyme, chopped
- 150 mlheavy cream
- 2 pcsegg yolk
- 1 pinchsalt
- 1 pinchblack pepper, freshly ground
- 1 tbspbutter
garnish
- 2 tbspfresh parsley, chopped
Equipment
large pot · cutting board · knife · whisk · measuring cups and spoons
The method
Step by step
- 1
Melt the butter in a large pot or Dutch oven over medium heat.
About 1 min
- 2
Add the chopped yellow onion and cook until softened, about 3-4 minutes.
About 4 min
- 3
Add the sliced carrots, celery, and leeks to the pot and cook for another 5 minutes, stirring occasionally.
About 5 min
- 4
Stir in the chicken broth, bay leaf, fresh thyme, salt, and black pepper.
About 1 min
- 5
Bring the mixture to a simmer, then add the diced potatoes and chicken breast.
About 5 min
- 6
Reduce the heat to low, cover, and simmer for 20-25 minutes, or until the chicken is cooked through and the vegetables are tender.
About 25 min
Cook’s note: Ensure the chicken reaches an internal temperature of 74°C (165°F).
- 7
In a small bowl, whisk together the heavy cream and egg yolks until well combined.
About 2 min
- 8
Remove the bay leaf from the stew and discard it.
- 9
Slowly temper the egg yolk mixture by gradually whisking in about a cup of the hot broth from the stew.
About 2 min
Cook’s note: This prevents the eggs from scrambling.
- 10
Pour the tempered egg yolk mixture back into the pot, stirring constantly.
About 1 min
- 11
Heat gently for 2-3 minutes, without boiling, until the sauce slightly thickens.
About 3 min
Cook’s note: Do not allow the stew to boil after adding the egg mixture, as it can curdle.
- 12
Taste and adjust seasoning if needed.
About 1 min
- 13
Ladle the Waterzooi into bowls and garnish with fresh parsley.
Per serving
Nutrition
- Calories
- 545.5kcal
- Protein
- 53.4g
- Carbs
- 25.7g
- Fat
- 25.3g
- Fibre
- 4.3g
- Sugar
- 7g
Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.
Keep it good
Store leftover Waterzooi in an airtight container in the refrigerator.
Gently reheat on the stovetop over low heat, stirring occasionally. Do not boil.
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