Main CourseDinner

Chicken Waterzooi

Name: Chicken Waterzooi
Prep time: 25 min
Cook time: 45 min
Total time: 1 h 10 min
Yield: 4 racions
Cuisine: belgian
Ingredients: 600 g chicken breast boneless, skinless, cut into 2-inch chunks; 700 ml chicken broth; 2 u carrot peeled and sliced; 2 u celery stalk sliced; 1 u leek white and light green parts, sliced; 250 g potato peeled and diced; 1 u yellow onion chopped; 1 u bay leaf; 0,5 ct fresh thyme chopped; 150 ml heavy cream; 2 u egg yolk; 2 cs fresh parsley chopped; 1 pessic salt; 1 pessic black pepper freshly ground; 1 cs butter

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.

Una recepta original de Forkin

Temps total: 1 h 10 min
Racions: 4
Dificultat: Mitjana
Per ració: 546 kcal

Sense gluten

Informació sobre al·lèrgens: pot contenir api, ous i llet. Si teniu al·lèrgies, comproveu sempre els envasos dels ingredients.

Preparació prèvia

Llista d’ingredients

600 gchicken breast, boneless, skinless, cut into 2-inch chunks
700 mlchicken broth
2 ucarrot, peeled and sliced
2 ucelery stalk, sliced
1 uleek, white and light green parts, sliced
250 gpotato, peeled and diced
1 uyellow onion, chopped
1 ubay leaf
0,5 ctfresh thyme, chopped
150 mlheavy cream
2 uegg yolk
1 pessicsalt
1 pessicblack pepper, freshly ground
1 csbutter

garnish

2 csfresh parsley, chopped

Estris

large pot · cutting board · knife · whisk · measuring cups and spoons

Elaboració

Pas a pas

1
Melt the butter in a large pot or Dutch oven over medium heat.
Uns 1 min
2
Add the chopped yellow onion and cook until softened, about 3-4 minutes.
Uns 4 min
3
Add the sliced carrots, celery, and leeks to the pot and cook for another 5 minutes, stirring occasionally.
Uns 5 min
4
Stir in the chicken broth, bay leaf, fresh thyme, salt, and black pepper.
Uns 1 min
5
Bring the mixture to a simmer, then add the diced potatoes and chicken breast.
Uns 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.
Uns 25 min
Nota de cuina: 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.
Uns 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.
Uns 2 min
Nota de cuina: This prevents the eggs from scrambling.
10
Pour the tempered egg yolk mixture back into the pot, stirring constantly.
Uns 1 min
11
Heat gently for 2-3 minutes, without boiling, until the sauce slightly thickens.
Uns 3 min
Nota de cuina: Do not allow the stew to boil after adding the egg mixture, as it can curdle.
12
Taste and adjust seasoning if needed.
Uns 1 min
13
Ladle the Waterzooi into bowls and garnish with fresh parsley.

Per ració

Nutrició

71%Puntuació

Calories: 545,5kcal
Proteïnes: 53,4g
Hidrats de carboni: 25,7g
Greixos: 25,3g
Fibra: 4,3g
Sucre: 7g

Estimació basada en les quantitats dels ingredients. Els valors poden variar segons les marques i les substitucions.

Conservació

Com conservar-ho

Store leftover Waterzooi in an airtight container in the refrigerator.

Com reescalfar-ho

Gently reheat on the stovetop over low heat, stirring occasionally. Do not boil.