WaterzooiBelgian Chicken and Vegetable Stew
A gentle chicken stew with leeks, carrots, and celery in a delicate broth finished with cream and egg yolk. The texture is velvety rather than heavy, with tender vegetables and softly poached chicken in every spoonful.
Prep
25m
Cook
50m
Serves
4
Estimated
Nutrition
Calories
Protein
Fat
Carbs
Estimated per serving from the base recipe. Actual nutrition may vary.
Before you start
Ingredients
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Stew
- 800gChicken Thigh
- 40gUnsalted Butter
- 150gOnion (finely chopped)
- 200gLeek (thinly sliced)
- 200gCarrot (cut into thin strips)
- 120gCelery (thinly sliced)
- 1lChicken Stock
- 8gSalt
- 2gWhite Pepper
- 20gFresh Parsley (finely chopped)
Cream
- 200mlHeavy Cream
- 2pcsEgg Yolk
Cook through it
Method
Follow each step in order. Ingredient names are highlighted as you go.
- 01
Melt the unsalted butter in a pot over medium heat.
- 02
Add the onion, leek, carrot, and celery and cook until they begin to soften without taking much color.
- 03
Add the chicken thigh, season with the salt and white pepper, then pour in the chicken stock.
- 04
Bring just to a gentle simmer at about 90°C (195°F), cover loosely, and cook until the chicken reaches 74°C (165°F) and is tender.
- 05
Lift out the chicken, remove any bones if needed, and return the meat to the pot in bite-size pieces.
- 06
Whisk together the heavy cream and egg yolks.
- 07
Take the pot off direct heat and slowly stir in the cream mixture. Return it to very low heat and stir until the broth reaches 71°C (160°F), keeping it below 80°C (175°F) to avoid curdling.
- 08
Stir in the fresh parsley and serve hot.
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