Name: Belgian Chicken Waterzooi from Ghent
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Yield: 4 servings
Cuisine: Belgian
Ingredients: 1.75 lbs Chicken Thighs (boneless, skinless); 2 large Leeks (white and light green parts only); 3 medium Carrots; 2 stalks Celery Stalks; 1 medium Yellow Onion; 14 oz Waxy Potatoes (like Yukon Gold); 4 cups Chicken Stock; 0.85 cup Heavy Cream; 2 large Egg Yolks; 2 tbsp Unsalted Butter; 1 tbsp Lemon Juice; 0.25 cup Fresh Parsley

"Experience the soul-warming comfort of Ghent with this authentic Chicken Waterzooi, a velvety stew featuring tender poultry and garden-fresh vegetables. This refined Belgian classic is bound together with a rich, silky liaison of cream and egg yolks for a truly luxurious finish."

1 Ingredients

Qty	Item
1.75 lbs 800 g	Chicken Thighs (boneless, skinless)
2 large 300 g	Leeks (white and light green parts only)
3 medium 200 g	Carrots
2 stalks 100 g	Celery Stalks
1 medium 150 g	Yellow Onion
14 oz 400 g	Waxy Potatoes (like Yukon Gold)
4 cups 1 l	Chicken Stock
0.85 cup 200 ml	Heavy Cream
2 large 2 pcs	Egg Yolks
2 tbsp 30 g	Unsalted Butter
1 tbsp 15 ml	Lemon Juice
0.25 cup 15 g	Fresh Parsley

2 Instructions

Prepare the vegetables by cleaning the leeks thoroughly and slicing them into rounds. Peel and dice the carrots, celery, and onion into uniform small pieces. Peel and cube the potatoes into 1-inch pieces.

In a large heavy-bottomed pot or Dutch oven, melt the butter over medium heat. Sauté the onions, leeks, carrots, and celery for about 5-7 minutes until softened but not browned.

Season the chicken thighs with salt and white pepper, then add them to the pot along with the cubed potatoes, a sprig of thyme, and a bay leaf.

Pour in the chicken stock until the ingredients are just covered. Bring to a gentle boil, then reduce heat to low, cover, and simmer for 25-30 minutes until the chicken is cooked through and potatoes are tender.

Once cooked, remove the chicken pieces and cut them into bite-sized chunks, then return them to the pot. Discard the bay leaf.

In a small bowl, whisk together the heavy cream and egg yolks to create the liaison (the thickening base).

Temper the cream mixture by slowly whisking in one ladleful of the hot broth from the pot, then pour the tempered mixture back into the pot while stirring constantly. Ensure the heat is very low; do not let the liquid boil after adding the eggs or it will curdle.

Stir in the fresh lemon juice and chopped parsley. Season with additional salt and white pepper to taste. Serve immediately in warm shallow bowls with a side of crusty baguette.

·
Use white pepper instead of black to maintain the pristine white appearance of the creamy sauce.
·
Always temper your egg yolks by adding hot liquid to them slowly before adding them to the main pot to prevent scrambling.
·
For the most authentic flavor, use a mix of white and dark chicken meat.
·
Don't boil the stew once the cream and egg liaison is added, as the sauce will lose its silky texture.

? Frequently Asked Questions

Can I make Waterzooi with fish instead of chicken?

Yes, 'Viszooi' is the original version of this dish. Simply replace the chicken with firm white fish like cod or monkfish and use fish stock instead of chicken stock.

How do I store leftovers?

Store in an airtight container in the refrigerator for up to 2 days. Reheat very gently on the stovetop over low heat, stirring constantly to prevent the sauce from breaking.

Can I freeze Chicken Waterzooi?

Freezing is not recommended because the egg and cream liaison will likely separate and change texture upon thawing and reheating.

What kind of potatoes work best?

Waxy potatoes like Yukon Gold or Charlotte are best because they hold their shape during simmering and don't turn into mush.

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