Belgian Waterzooi Chicken

Name: Belgian Waterzooi Chicken
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Indian
Ingredients: 1 Chicken Legs; 1 Chicken Breast; 3 Cups Water; 1 small Carrots; 2 Leek; 1 Celery; 100g Potatoes; 2 cloves Garlic; 1 Sprig Rosemary; 1 1/2 cups Cream; 2 Bay Leaf; 1 tablespoon Unsalted Butter; 1 Egg Yolks; Pinch Pepper; Pinch Salt

Non-Veg📍Authentic Indian🍽️Lunch & Dinner⏱️30 mins⚡Medium👥Serves 4Chicken

Ingredients for Belgian Waterzooi Chicken

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Chicken Legs

Chicken Breast

Water

3 Cups

Carrots

1 small

Leek

Celery

Potatoes

100g

Garlic

2 cloves

Rosemary

1 Sprig

Cream

1 1/2 cups

Bay Leaf

Unsalted Butter

1 tablespoon

Egg Yolks

Pepper

Pinch

Salt

Pinch

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.

Step-by-Step Instructions

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.