Waterzooi — Print Recipe — The Culinary Codex

A velvety cream-based stew from Ghent featuring tender chicken, leeks, carrots, celery, and potatoes simmered until the broth turns silky and golden with egg yolk enrichment.

Ingredients

1 whole chicken (1.5kg), jointed into 8 pieces
3 leeks, white and light green parts, sliced
3 carrots, sliced
3 celery stalks, sliced
2 potatoes, peeled and cubed
1 onion, diced
1L chicken stock
250ml heavy cream
3 egg yolks
60g unsalted butter
Bouquet garni (thyme, bay leaf, parsley)
Juice of 1 lemon
Salt and white pepper
Fresh parsley, chopped

Instructions

1 Melt butter in a large Dutch oven. Gently cook leeks, carrots, celery, and onion for 10 min until softened but not browned.
2 Nestle chicken pieces among the vegetables. Pour in chicken stock and add bouquet garni. Bring to a gentle simmer.
3 Cover and simmer for 40 min until chicken is cooked through and tender. Remove chicken and keep warm.
4 Add potato cubes to the broth and cook 15 min until tender.
5 Whisk egg yolks with cream and lemon juice. Temper with a ladle of hot broth, then stir back into the pot. Heat gently without boiling.
6 Return chicken to the pot. Season with salt and white pepper. Scatter with fresh parsley and serve in deep bowls with crusty bread.

Did You Know?

Waterzooi originally used fish from the River Leie in Ghent, but as the river became polluted in the 19th century, chicken replaced fish as the primary protein.