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.
46 minServes 4
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. - 02
Prep Chicken and Vegetables
Let the cooked chicken cool slightly, then dice the breast and pick the meat off the leg, discarding bones and skin. Finely slice the leek, celery, and carrot into julienne strips. In a large pan, melt 1 tablespoon unsalted butter over medium heat, then add the sprig of rosemary and 2 bay leaves.
