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Belgian Chicken Waterzooi

Belgian · Dinner · Medium

Belgian Chicken Waterzooi

Total
1 hr 10 min
Prep
20 min
Serves
4
Calories
420
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Tender chicken and fine strips of leek, carrot and celery sit in a pale, creamy broth, thickened gently with egg yolk.

Gentle poaching keeps Belgian Chicken Waterzooi light in texture even with its creamy finish. The chicken flavors the broth first, then potatoes and vegetables soften in that liquid before an egg-yolk liaison adds body.

Temper the yolk with hot broth before adding it to the pot. Keep the final heat low and stir constantly so the sauce thickens smoothly instead of forming egg curds.

CreamyMildComfort FoodGluten-freeNut-freeHigh-protein

Method

  1. Put chicken thighs, water and garlic in a saucepan. Bring to a gentle simmer, cover and cook over low heat for until the chicken reaches 165°F. Lift out the chicken, reserve the broth and remove meat from the bones when cool enough to handle.

  2. Melt butter in a soup pot over medium-low heat. Cook carrot, leeks and celery for until softened without browning. Add potatoes, rosemary, bay leaves, salt, black pepper and reserved chicken broth.

  3. Simmer partly covered for until the potatoes are tender. Add the chicken meat and heavy cream and warm gently for . Remove rosemary and bay leaves.

  4. Whisk egg yolk in a bowl, then slowly whisk in a ladle of hot broth. Stir back into the pot over low heat for until the broth thickens slightly and reaches 160°F without boiling. Serve in deep bowls.

Forkue tips

  • Cut the vegetables thinly and evenly so they soften together and remain easy to eat with a spoon.

Storing and reheating

Refrigerate for up to 2 days. Reheat slowly while stirring, without boiling, to keep the egg-thickened cream sauce smooth. Freezing can make the sauce separate.

Kitchen gear

SaucepanTop picks on AmazonSoup potTop picks on AmazonInstant read thermometerTop picks on Amazon
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Nutrition per serving, estimated

420Calories
28gProtein
25gCarbs
24gFat

Belgian Chicken Waterzooi: FAQ

Can I omit the egg yolk?

Yes. The broth will be thinner but still creamy. You can mash a few cooked potatoes into it for extra body.

Can I use chicken breast?

Yes. Poach it only until it reaches 165°F, then remove it while the vegetables cook. Return it at the end to avoid drying it out.

How do I store and reheat Belgian Chicken Waterzooi?

Refrigerate for up to 2 days. Reheat slowly while stirring, without boiling, to keep the egg-thickened cream sauce smooth. Freezing can make the sauce separate.

How long does Belgian Chicken Waterzooi take?

About 1 hr 10 min in total: 20 min prep and 50 min cooking.

What do I need to make Belgian Chicken Waterzooi?

The key ingredients are chicken thighs, garlic, carrot, leeks, celery and potatoes, plus pantry basics.

Any tips for Belgian Chicken Waterzooi?

Cut the vegetables thinly and evenly so they soften together and remain easy to eat with a spoon.

Cook this next

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