Waterzooi of Chicken
Savor the comforting warmth of Belgian cuisine with this traditional Waterzooi of Chicken recipe. This luxurious, creamy stew features tender bone-in chicken thighs simmered alongside a medley of fresh vegetables like carrots, leeks, celery, and potato, all bathed in a rich broth of chicken stock and dry white wine. Infused with the delicate aromas of thyme and bay leaf, the dish is finished with a silky liaison of egg yolks and cream, delivering a velvety texture that’s both indulgent and satisfying. Perfect for cozy dinners, this Waterzooi is best served with a garnish of fresh parsley and paired with crusty bread or rice to soak up every last drop. Ready in just an hour and brimming with rustic flavors, it’s a true showcase of Belgian culinary tradition. Keywords: Waterzooi of Chicken, Belgian stew, creamy chicken recipe, traditional Belgian cuisine, hearty comfort food.
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Recipe Information
Ingredients
- 4 pieces chicken thighs (bone-in, skinless)
- 2 medium carrots (peeled and sliced into thin rounds)
- 2 medium leeks (white and light green parts, sliced into thin rounds)
- 2 stalks celery stalks (sliced thin)
- 1 large yellow potato (cut into 1/2-inch cubes)
- 2 tablespoons butter (unsalted)
- 4 cups chicken stock
- 1 cup dry white wine
- 1 cup heavy cream
- 2 large egg yolks
- 2 tablespoons fresh parsley (chopped, for garnish)
- 1 teaspoon dried thyme
- 1 leaf bay leaf
- 1 teaspoon salt
- 0.5 teaspoon ground black pepper
Instructions
Heat the butter in a large Dutch oven or heavy-bottomed pot over medium heat.
Season the chicken thighs with salt and pepper, and sear them in the pot for 3-4 minutes on each side until lightly golden. Remove the chicken and set aside.
In the same pot, add the carrots, leeks, celery, and potato. Sauté for 5-7 minutes until the vegetables begin to soften.
Pour in the chicken stock and dry white wine. Add the thyme, bay leaf, and a pinch of salt and pepper. Stir to combine.
Return the chicken thighs to the pot, submerging them in the liquid. Bring the mixture to a gentle boil, then reduce the heat to low, cover, and simmer for 25-30 minutes until the chicken is tender and fully cooked.
In a separate small bowl, whisk together the egg yolks and heavy cream to create a liaison mixture.
Once the chicken has cooked, turn off the heat. Gradually ladle some of the hot liquid from the pot into the liaison mixture, whisking constantly to temper the eggs. Pour the tempered mixture back into the pot, stirring carefully to avoid curdling. The sauce will thicken slightly.
Remove the bay leaf and adjust seasoning with additional salt and pepper, if necessary.
Serve the Waterzooi in shallow bowls, garnished with chopped parsley. Enjoy with crusty bread or over rice for a hearty meal.
Nutrition Facts
Calories |
643 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 38.4 g | 49% | |
| Saturated Fat | 18.0 g | 90% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 273 mg | 91% | |
| Sodium | 769 mg | 33% | |
| Total Carbohydrate | 26.6 g | 10% | |
| Dietary Fiber | 3.9 g | 14% | |
| Total Sugars | 7.1 g | ||
| Protein | 33.7 g | 67% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 107 mg | 8% | |
| Iron | 4.7 mg | 26% | |
| Potassium | 879 mg | 19% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
