Chicken Waterzooi

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Ингредиенты

Приготовление

Шаг за шагом

1. 1

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

   Около 1 мин

2. 2

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

   Около 4 мин

3. 3

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

   Около 5 мин

4. 4

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

   Около 1 мин

5. 5

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

   Около 5 мин

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.

   Около 25 мин

   Совет повара: 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.

   Около 2 мин

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.

   Около 2 мин

   Совет повара: This prevents the eggs from scrambling.

10. 10

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

    Около 1 мин

11. 11

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

    Около 3 мин

    Совет повара: Do not allow the stew to boil after adding the egg mixture, as it can curdle.

12. 12

    Taste and adjust seasoning if needed.

    Около 1 мин

13. 13

    Ladle the Waterzooi into bowls and garnish with fresh parsley.