Main course
Belgian Waterzooi Chicken
This Belgian Waterzooi is a creamy chicken stew, gently simmered with tender vegetables like leeks, carrots, celery, and potatoes. Chicken legs and breast are cooked in water with garlic and then shredded, adding a rich depth to the broth. A generous amount of cream and an egg yolk whisked in at the end make for a silky, thick sauce. It's a hearty, warming dish that comes together in under an hour.
Method
6 steps · 46 min total
- 01
Simmer the Chicken
Combine the chicken pieces, 3 cups water, and one garlic clove in a large saucepan. Bring it to a boil over medium-high heat, then reduce the heat to low, cover, and simmer for 10 minutes. Remove the chicken leg and breast, reserving the stock for later.
