Waterzooi is a traditional Belgian stew that is typically made with fish or chicken and vegetables. It is known for its creamy texture and rich flavour. Brings back memories of living in the village of Vossem, not far from Brussels.
- 1 Large saucepan
- 1 kg chicken (preferably bone-in and skin-on, such as thighs and breasts)
- 2 tbsp butter
- 1 med onion (chopped)
- 2 leeks (white and light green parts only, chopped)
- 2 carrots (peeled and chopped)
- 2 celery stalks (chopped)
- 4 cups chicken broth
- 1 cup heavy cream
- 2 egg yolks
- 1 tablespoon lemon juice
- 1 tbsp Fresh parsley (chopped)
Seasoning - to taste
- 1 rock salt
- black pepper
- Season the chicken pieces with salt and pepper.
- In a large pot, melt the butter over medium heat. Add the chicken and cook until browned on all sides. Remove the chicken and set aside.
- In the same pot, add the chopped onion, leeks, carrots, and celery. Sauté the vegetables until they start to soften.
- Pour in the chicken broth and bring it to a simmer. Add the browned chicken back to the pot. Cover and cook for about 30-40 minutes, or until the chicken is cooked through.
- Remove the chicken from the pot and set aside.
- In a bowl, whisk together the heavy cream and egg yolks. Slowly add some of the hot broth from the pot to the cream mixture, whisking constantly.
- Gradually pour the cream mixture back into the pot while stirring constantly. Cook for a few more minutes, but avoid boiling.
- Stir in the lemon juice and adjust the seasoning with salt and pepper.
- Return the chicken pieces to the pot and cook for a few more minutes to heat through.
- Serve the waterzooi hot, garnished with chopped parsley.
You can also modify this recipe by using fish or a combination of fish and chicken instead of just chicken. Enjoy your homemade waterzooi!