Entree: Belgium – Central Culinary Region – Waterzooi (A creamy Flemish stew of chicken poached with vegetables and thickened with an egg-and-cream liaison)

Serving Size: 4

Approximate Time

Prep 25 min

Cook 45 min

Additional 5 min

Total 1 hr 15 min

Ingredients

- 1 whole chicken, cut into pieces, approx. 3 lb (1.4 kg)
- 4 tbsp (60 g) unsalted butter
- 2 tbsp (30 ml) vegetable oil
- 1 large leek, white and light green parts only, sliced, about 6 oz (170 g)
- 2 medium carrots, peeled and cut into 1/2-inch rounds, about 6 oz (170 g)
- 2 ribs celery, sliced, about 4 oz (115 g)
- 1 medium onion, thinly sliced, about 8 oz (225 g)
- 3 cloves garlic, minced, about 0.2 oz (6 g)
- 4 cups (960 ml) chicken stock, preferably homemade
- 1 cup (240 ml) dry white wine (optional)
- 3 medium potatoes, peeled and cut into chunks, about 1 lb (450 g)
- 3 large egg yolks
- 1 cup (240 ml) heavy cream
- 2 bay leaves
- 4 sprigs fresh thyme
- 1/2 cup (15 g) chopped fresh parsley
- 1 tbsp (15 ml) lemon juice (optional)
- Salt to taste
- White pepper to taste

Instructions

1. Pat the chicken pieces dry and season lightly with salt and white pepper. Heat 2 tbsp butter and the oil in a large Dutch oven over medium-high heat and brown the chicken in batches until golden on all sides, about 6–8 minutes per batch; transfer browned pieces to a plate.
2. Reduce heat to medium, add remaining 2 tbsp butter, then add the leek, onion, carrot, celery and garlic. Sauté until softened but not colored, about 6–8 minutes.
3. Pour in the white wine to deglaze the pan, scraping up browned bits, and reduce by half, about 2–3 minutes. Return the chicken to the pot, add the chicken stock, bay leaves and thyme, and bring to a gentle simmer.
4. Cover and simmer gently until the chicken is cooked through and tender, about 30–35 minutes. Add the potato chunks about 20 minutes before the end so they cook through with the chicken.
5. When the chicken and vegetables are done, remove the chicken pieces to a platter and keep warm. Remove and discard thyme stems and bay leaves. If you prefer a clearer sauce, strain the cooking liquid into a clean pan and return to medium heat; otherwise leave as is and reduce slightly to concentrate flavors, about 5–8 minutes.
6. In a bowl, whisk the egg yolks with the heavy cream. Temper the liaison by slowly whisking in 1 cup (240 ml) of the hot broth into the yolk-cream mixture, then gradually whisk the tempered mixture back into the pot off the heat. Warm gently over the lowest heat, stirring constantly, until the sauce slightly thickens—do not boil or the eggs will curdle.
7. Stir in the chopped parsley, lemon juice if using, and adjust seasoning with salt and white pepper. Return the chicken and vegetables to the sauce to warm through, spoon sauce over, and serve immediately with boiled potatoes or crusty bread.