Entree: Belgium – Wallonia – Waterzooi (Creamy Belgian chicken stew simmered with vegetables in an egg-and-cream enriched broth)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 40 min

Total 1 hr

Ingredients

- 1 small whole chicken, about 3 lb (1.36 kg), cut into 8 pieces
- 3 tbsp (45 g) unsalted butter
- 1 tbsp (15 ml) neutral oil (vegetable or canola)
- 2 large leeks, white and light-green parts only, sliced into 1/2-inch (1 cm) rounds — about 8 oz (225 g)
- 2 medium carrots, cut into 1/2-inch (1 cm) rounds — about 6 oz (170 g)
- 2 celery stalks, sliced — about 3 oz (85 g)
- 1 medium yellow onion, roughly chopped — about 6 oz (170 g)
- 1 lb (454 g) small waxy potatoes, halved if large
- 6 cups (1.4 L) low-sodium chicken stock
- 1 cup (240 ml) dry white wine (optional, may substitute extra stock)
- 2 bay leaves
- 4 sprigs fresh thyme (or 1 tsp / 1 g dried thyme)
- 6 sprigs flat-leaf parsley (reserve some for garnish)
- Salt to taste (start with 1 tsp / 6 g)
- Freshly ground black pepper to taste
- 2 large egg yolks
- 1/2 cup (120 ml) heavy cream
- 2 tbsp (30 ml) lemon juice (about 1 small lemon)
- 2 tbsp (8 g) chopped fresh parsley for garnish

Instructions

1. Pat the chicken pieces dry and season lightly with salt and pepper. In a large Dutch oven or heavy pot, heat butter and oil over medium heat until butter foams. Brown the chicken pieces lightly, skin-side down first, 3–4 minutes per side; remove and set aside.
2. Add the onion, leeks, carrots, and celery to the pot and sauté gently until softened, about 6–8 minutes, scraping up any browned bits. Do not color the vegetables heavily.
3. Return the chicken to the pot. Add the potatoes, chicken stock, white wine (if using), bay leaves, thyme, and parsley sprigs. Bring to a gentle simmer, cover partly, and cook until the chicken is cooked through and potatoes are tender, about 25–30 minutes.
4. Remove the chicken pieces briefly to a plate. Remove and discard bay leaves and thyme stems; retain the parsley sprigs or chop and return leaves to the pot. Taste the broth and adjust seasoning with salt and pepper.
5. In a small bowl, whisk together the egg yolks and heavy cream. Temper this liaison by whisking in 1 cup (240 ml) of hot broth from the pot, then slowly whisk the warmed mixture back into the pot over very low heat. Do not boil after adding the liaison or the eggs may curdle.
6. Stir in the lemon juice and return the chicken to the pot to heat through for 1–2 minutes. The broth should become slightly thickened and silky.
7. Serve Waterzooi hot, spooning chicken, vegetables, and sauce into bowls. Garnish with chopped parsley and cracked black pepper. Provide crusty bread at the table.