Dinner

Belgian Chicken Waterzooi

Name: Belgian Chicken Waterzooi
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Ingredients: 1 chicken leg, cooked, meat removed from the bone and shredded; 1 chicken breast, cooked and diced; 3 Cups water, used to make chicken stock; 1 small small carrot, finely sliced into julienne; 2 leeks, finely sliced; 1 celery, finely sliced into julienne; 100g potatoes; 2 cloves garlic cloves, 1 clove used for the stock; 1 Sprig rosemary sprig, removed before serving; 1 1/2 cups cream, some reserved warm for thickening the sauce; 2 bay leaves, removed before serving; 1 tablespoon unsalted butter; 1 egg yolk, whisked with warm cream; pepper, plus more to taste, Pinch; salt, plus more to taste, Pinch

A creamy Belgian chicken stew with leeks, carrots, celery, herbs, and a rich egg-yolk-thickened sauce.

1 hr
650 kcal
Stew

Mellowpan tip: Makes 4 servings, so there’s room for leftovers. Plan them into your week.

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Ingredients

For 4 servings

Steps

Step 1:
Put the chicken, water, and one garlic clove in a large saucepan.
Step 2:
Place the saucepan over medium-high heat and bring to a boil.
Step 3:
Reduce the heat to low, cover, and simmer the chicken for 10 minutes.
10 min
Step 4:
Remove the chicken leg and breast from the pan.
Step 5:
Keep the fresh chicken stock for later.
Step 6:
Let the chicken cool.
Step 7:
Dice the chicken breast.
Step 8:
Pick the meat off the chicken leg.
Step 9:
Discard the bones and skin.
Step 10:
Finely slice the leek, celery, and carrot into julienne.
Step 11:
Add the butter, rosemary, and bay leaves to a large pan and heat over medium heat until the butter melts.
Step 12:
Add the sliced vegetables.
Step 13:
Season with pepper and salt.
Step 14:
Stir and cook the vegetables for 3 minutes.
3 min
Step 15:
Add the shredded and diced chicken.
Step 16:
Cover the pan and cook the chicken and vegetables for 5 minutes.
5 min
Step 17:
Add the cream and 1/2 cup (120 ml) of the fresh chicken stock.
Step 18:
Cover the pan and cook the stew for 20 minutes, until the potatoes are tender.
20 min
Step 19:
Add the egg yolk and 2 tablespoons of warm cream from the pan to a cup.
Step 20:
Whisk, then add the mixture back to the pan to thicken the sauce.
Step 21:
Stir all the ingredients and reduce the heat to very low.
Step 22:
Check the seasoning and add more pepper or salt to taste.
Step 23:
Remove the rosemary and bay leaves.
Step 24:
Divide the stew among deep plates and drizzle with the remaining cream sauce.
Step 25:
Serve hot.