Chicken Waterzooi

下ごしらえ

材料

作り方

手順

1. 1

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

   約1 分

2. 2

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

   約4 分

3. 3

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

   約5 分

4. 4

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

   約1 分

5. 5

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

   約5 分

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.

   約25 分

   調理のヒント： 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.

   約2 分

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.

   約2 分

   調理のヒント： This prevents the eggs from scrambling.

10. 10

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

    約1 分

11. 11

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

    約3 分

    調理のヒント： Do not allow the stew to boil after adding the egg mixture, as it can curdle.

12. 12

    Taste and adjust seasoning if needed.

    約1 分

13. 13

    Ladle the Waterzooi into bowls and garnish with fresh parsley.