Main CourseDinner

Chicken Waterzooi

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

Een origineel recept van Forkin

Totale tijd: 1 uur 10 min
Porties: 4
Moeilijkheid: Gemiddeld
Per portie: 546 kcal

Glutenvrij

Allergeneninformatie: kan selderij, eieren en melk bevatten. Controleer bij een allergie altijd de verpakking van de ingrediënten.

Mise-en-place

Ingrediënten

600 gchicken breast, boneless, skinless, cut into 2-inch chunks
700 mlchicken broth
2 stcarrot, peeled and sliced
2 stcelery stalk, sliced
1 stleek, white and light green parts, sliced
250 gpotato, peeled and diced
1 styellow onion, chopped
1 stbay leaf
0,5 tlfresh thyme, chopped
150 mlheavy cream
2 stegg yolk
1 snufjesalt
1 snufjeblack pepper, freshly ground
1 elbutter

garnish

2 elfresh parsley, chopped

Keukengerei

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

De bereidingswijze

Stap voor stap

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

Per portie

Voedingswaarden

71%Score

Calorieën: 545,5kcal
Eiwit: 53,4g
Koolhydraten: 25,7g
Vet: 25,3g
Vezels: 4,3g
Suiker: 7g

Geschat op basis van de hoeveelheden ingrediënten in het recept. Waarden kunnen per merk en vervanging verschillen.

Goed bewaren

Bewaren

Store leftover Waterzooi in an airtight container in the refrigerator.

Opwarmen

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