Entree: Belgium – Flanders – Waterzooi (Flemish creamy stew of poached chicken and seasonal vegetables finished with a cream and egg-yolk liaison)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 40 min

Total 55 min

Ingredients

- 4 bone-in chicken thighs, approx. 6 oz (170 g) each
- 4 tbsp (60 g) unsalted butter
- 1 medium onion, finely chopped, about 8 oz (225 g)
- 2 leeks, white and light green parts only, sliced, about 10 oz (280 g)
- 2 carrots, sliced, about 6 oz (170 g)
- 2 celery stalks, sliced, about 4 oz (115 g)
- 2 medium potatoes, peeled and cut into 1-inch pieces, about 10 oz (280 g)
- 4 cups (960 ml) low-sodium chicken stock
- 1/2 cup (120 ml) dry white wine (optional)
- 2 tbsp (15 g) all-purpose flour
- 1/2 cup (120 ml) heavy cream
- 3 large egg yolks
- Juice of 1 lemon, about 2 tbsp (30 ml)
- 2 bay leaves
- 2 sprigs fresh thyme
- 2 tbsp (8 g) chopped fresh parsley, plus more for garnish
- Salt and freshly ground black pepper, to taste

Instructions

1. Pat the chicken thighs dry and season lightly with salt and pepper. In a large Dutch oven or heavy pot, melt 2 tbsp (30 g) butter over medium heat and brown the chicken thighs skin-side down until golden, about 5 minutes per side. Remove chicken and set aside.
2. Add the remaining 2 tbsp (30 g) butter to the pot. Sauté the chopped onion, sliced leeks, carrots, and celery over medium heat until softened, about 6–8 minutes. Stir in the flour and cook 1 minute to remove raw flour taste.
3. Deglaze with the white wine (if using) scraping up any browned bits. Add the chicken stock, bay leaves, thyme, and return the chicken to the pot. Bring to a gentle simmer, cover, and cook until chicken is cooked through and vegetables are tender, about 20–25 minutes.
4. Add the potato pieces and simmer until potatoes are tender, about 10–12 minutes. Remove the chicken and shred or bone as preferred; return meat to the pot and discard bones, bay leaves, and thyme stems.
5. In a small bowl, whisk together the egg yolks and heavy cream. Temper the liaison by slowly whisking 1 cup (240 ml) of hot broth from the pot into the egg-cream mixture until warm. Stir the tempered mixture back into the pot off the heat and gently warm for 1–2 minutes without boiling to thicken and create a silky sauce.
6. Stir in the lemon juice and chopped parsley. Adjust seasoning with salt and pepper. Serve hot, garnished with extra parsley and crusty bread or boiled potatoes.