Belgian Waterzooi Chicken

Name: Belgian Waterzooi Chicken
Total time: 45 min
Yield: 2 servings
Cuisine: Belgium
Ingredients: 1 chicken leg; 1 chicken breast; 1 small carrot, julienned; 2 leeks, finely sliced; 1 stick celery, finely sliced; 100g potatoes, diced; 2 garlic cloves; 1 sprig fresh rosemary; 350ml double cream; 2 dried bay leaves; 1 tbsp unsalted butter; 1 egg yolk; Pinch of salt; Pinch of black pepper

A luxurious Flemish chicken stew gently simmered in a velvety, herb-infused cream and yolk broth.

45 min serves 2 Medium

Ingredients

1 chicken leg1kg

1 chicken breast600g

1 small carrot, julienned500g

2 leeks, finely sliced500g

1 stick celery, finely sliced300g

100g potatoes, diced2kg

2 garlic cloves3 pack

1 sprig fresh rosemary20g

350ml double cream300ml

2 dried bay leaves5g

1 tbsp unsalted butter250g

1 egg yolk6 pack

Pinch of salt750g

Pinch of black pepper100g

Method

Put the chicken, water and one garlic clove in a large saucepan. Place it over medium-high heat until boiling. Then turn the heat low, cover the pan and simmer the chicken for 10 minutes. Remove the chicken leg and breast. Keep the fresh chicken stock for later.
Let the chicken cool. Then dice the chicken breast up. Pick the meat off the leg. Discard any bones and skin. Slice the leek, celery and carrot finely (julienne). Add the butter, rosemary and bay leaves to a large pan and place it over medium heat until melted.
Then add the sliced vegetables. Season with pepper and salt.
Stir and cook the vegetables for 3 minutes. Then add the shredded and diced chicken.
Cover the pan and cook the chicken and vegetables for 5 minutes. Then add the cream and ½ cup (120 ml) of the fresh chicken stock.
Look at this delicious waterzooi recipe! Do try out my chunky chicken stew with fresh leeks, celery, carrots and lots of cream... This is Belgian comfort food!
Cover the pan and cook the stew for 20 minutes until the potatoes are tender. Add the egg yolk and 2 tablespoons of the warm cream from the pan to a cup. Whisk and add it back to the pan to thicken the sauce.
Stir all the ingredients and then turn the heat very low. Check the seasoning and add extra pepper or salt to taste. Remove the rosemary and bay leaves. Divide the stew over deep plates and drizzle with the remaining cream sauce. Serve hot.

Cost to cook

serves 2 · I have the cupboard staples

Live supermarket prices, as of 3 Oct. Full-pack shop cost · about £6.63 of it is what this recipe actually uses.

Find it in store

Search the ingredients at your stores:

Tesco Asda

£16.51 est. · serves 2

Ingredients

1 chicken leg1kg

1 chicken breast600g

1 small carrot, julienned500g

2 leeks, finely sliced500g

1 stick celery, finely sliced300g

100g potatoes, diced2kg

2 garlic cloves3 pack

1 sprig fresh rosemary20g

350ml double cream300ml

2 dried bay leaves5g

1 tbsp unsalted butter250g

1 egg yolk6 pack

Pinch of salt750g

Pinch of black pepper100g

Method

Put the chicken, water and one garlic clove in a large saucepan. Place it over medium-high heat until boiling. Then turn the heat low, cover the pan and simmer the chicken for 10 minutes. Remove the chicken leg and breast. Keep the fresh chicken stock for later.

Let the chicken cool. Then dice the chicken breast up. Pick the meat off the leg. Discard any bones and skin. Slice the leek, celery and carrot finely (julienne). Add the butter, rosemary and bay leaves to a large pan and place it over medium heat until melted.

Then add the sliced vegetables. Season with pepper and salt.

Stir and cook the vegetables for 3 minutes. Then add the shredded and diced chicken.

Cover the pan and cook the chicken and vegetables for 5 minutes. Then add the cream and ½ cup (120 ml) of the fresh chicken stock.

Look at this delicious waterzooi recipe! Do try out my chunky chicken stew with fresh leeks, celery, carrots and lots of cream... This is Belgian comfort food!

Cover the pan and cook the stew for 20 minutes until the potatoes are tender. Add the egg yolk and 2 tablespoons of the warm cream from the pan to a cup. Whisk and add it back to the pan to thicken the sauce.

Stir all the ingredients and then turn the heat very low. Check the seasoning and add extra pepper or salt to taste. Remove the rosemary and bay leaves. Divide the stew over deep plates and drizzle with the remaining cream sauce. Serve hot.