Main CourseDinner

Chicken Waterzooi

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

En original opskrift af Forkin

Tid i alt: 1 t. 10 min.
Portioner: 4
Sværhedsgrad: Mellem
Pr. portion: 546 kcal

Glutenfri

Allergenoplysninger: kan indeholde selleri, æg og mælk. Kontrollér altid ingrediensernes emballage, hvis du har allergi.

Klargøring

Ingredienser

600 gchicken breast, boneless, skinless, cut into 2-inch chunks
700 mlchicken broth
2 stk.carrot, peeled and sliced
2 stk.celery stalk, sliced
1 stk.leek, white and light green parts, sliced
250 gpotato, peeled and diced
1 stk.yellow onion, chopped
1 stk.bay leaf
0,5 tsk.fresh thyme, chopped
150 mlheavy cream
2 stk.egg yolk
1 knivspidssalt
1 knivspidsblack pepper, freshly ground
1 spsk.butter

garnish

2 spsk.fresh parsley, chopped

Udstyr

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

Fremgangsmåde

Trin for trin

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

Pr. portion

Næringsindhold

71%Score

Kalorier: 545,5kcal
Protein: 53,4g
Kulhydrat: 25,7g
Fedt: 25,3g
Kostfibre: 4,3g
Sukker: 7g

Beregnet ud fra ingrediensmængderne i opskriften. Værdierne kan variere afhængigt af mærker og udskiftninger.

Bevar den gode smag

Opbevaring

Store leftover Waterzooi in an airtight container in the refrigerator.

Genopvarmning

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