Chicken waterzooi

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A velvety Belgian soup-stew with chicken, root vegetables and a creamy egg finish.

Serves: 4 people

Preparation time: 40 min

Ingredients

• chicken thighs and drumsticks – 2 lb
• potatoes – 14 oz
• carrots – 2
• leeks – 2
• celery stalks – 2
• onion – 1
• butter – 2 tbsp
• chicken stock – 5 cups
• heavy cream – 3/4 cup
• egg yolks – 2
• parsley – 3 tbsp, chopped
• bay leaf – 1
• thyme – 1 sprig
• salt – to taste
• white pepper – to taste

Method

1. Sweat the onion, carrots, leeks and celery in the butter for 5 minutes without coloring.
2. Add the chicken, potatoes, stock, bay and thyme. Bring to a gentle simmer and cook for 30 to 35 minutes until the chicken is tender and the potatoes are cooked.
3. Lift out the chicken, remove skin and bones, and return the meat to the pot.
4. Whisk the cream with the egg yolks. Take the pot off the heat and stir in the cream mixture so the broth turns silky without boiling.
5. Season with salt and white pepper and finish with parsley.
6. Serve the waterzooi in deep bowls while hot.