Chicken Waterzooi

تحضير المكوّنات

المكوّنات

طريقة التحضير

خطوة بخطوة

1. 1

   Melt the butter in a large pot or Dutch oven over medium heat.

   حوالي 1 د

2. 2

   Add the chopped yellow onion and cook until softened, about 3-4 minutes.

   حوالي 4 د

3. 3

   Add the sliced carrots, celery, and leeks to the pot and cook for another 5 minutes, stirring occasionally.

   حوالي 5 د

4. 4

   Stir in the chicken broth, bay leaf, fresh thyme, salt, and black pepper.

   حوالي 1 د

5. 5

   Bring the mixture to a simmer, then add the diced potatoes and chicken breast.

   حوالي 5 د

6. 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.

   حوالي 25 د

   ملاحظة الطاهي: Ensure the chicken reaches an internal temperature of 74°C (165°F).

7. 7

   In a small bowl, whisk together the heavy cream and egg yolks until well combined.

   حوالي 2 د

8. 8

   Remove the bay leaf from the stew and discard it.

9. 9

   Slowly temper the egg yolk mixture by gradually whisking in about a cup of the hot broth from the stew.

   حوالي 2 د

   ملاحظة الطاهي: This prevents the eggs from scrambling.

10. 10

    Pour the tempered egg yolk mixture back into the pot, stirring constantly.

    حوالي 1 د

11. 11

    Heat gently for 2-3 minutes, without boiling, until the sauce slightly thickens.

    حوالي 3 د

    ملاحظة الطاهي: Do not allow the stew to boil after adding the egg mixture, as it can curdle.

12. 12

    Taste and adjust seasoning if needed.

    حوالي 1 د

13. 13

    Ladle the Waterzooi into bowls and garnish with fresh parsley.