Main CourseDinner

Chicken Waterzooi

Name: Chicken Waterzooi
Prep time: 25 min
Cook time: 45 min
Total time: 1 h 10 min
Yield: 4 servings
Cuisine: belgian
Ingredients: 600 g chicken breast boneless, skinless, cut into 2-inch chunks; 700 ml chicken broth; 2 pcs carrot peeled and sliced; 2 pcs celery stalk sliced; 1 pcs leek white and light green parts, sliced; 250 g potato peeled and diced; 1 pcs yellow onion chopped; 1 pcs bay leaf; 0.5 tsp fresh thyme chopped; 150 ml heavy cream; 2 pcs egg yolk; 2 tbsp fresh parsley chopped; 1 pinch salt; 1 pinch black pepper freshly ground; 1 tbsp 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.

An original recipe by Forkin

Total time: 1 hr 10 min
Serves: 4
Difficulty: Medium
Per serving: 546 kcal

Gluten-free

Allergen information: may contain celery, eggs, and milk. Always check ingredient packaging if you have an allergy.

Mise en place

Ingredients

600 gchicken breast, boneless, skinless, cut into 2-inch 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

71%Score

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

Storage

Store leftover Waterzooi in an airtight container in the refrigerator.

Reheating

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