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Belgian Waterzooi

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Belgian waterzooi chicken and vegetable stew in a shallow bowl.
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Waterzooi is a classic dish from Ghent, traditionally made with chicken or fish gently cooked with leeks, carrots, potatoes, and a creamy broth.

The vegetables and chicken simmer softly so the broth stays delicate. Egg yolks and cream are whisked in at the end for a smooth finish without boiling.

Temper the cream mixture with hot broth before adding it to the pot; this keeps the sauce silky and prevents curdling.

Serving Suggestions

Serve in wide bowls with crusty bread for dipping. A little parsley and a squeeze of lemon brighten the creamy broth.

Belgian waterzooi in a Dutch oven beside a serving bowl.

Recipe Notes

Store leftovers in the refrigerator for up to two days. Reheat over low heat and do not boil after adding the cream and egg yolks.

Belgian waterzooi chicken and vegetable stew in a shallow bowl.

Belgian Waterzooi

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A gentle Ghent-style chicken stew with leeks, carrots, potatoes, and a silky cream-and-egg broth.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Belgian
Calories: 540
Ingredients Equipment Method Nutrition Notes

Ingredients
 
 

Stew
  • 1 1/2 lb boneless chicken thighs cut into large pieces
  • 2 tbsp butter
  • 1 large leek, sliced washed well
  • 3 medium carrots, sliced
  • 2 medium yellow potatoes, cubed
  • 4 cups chicken stock
  • 2 tbsp all-purpose flour
  • 1 tsp fine salt
  • 1/2 tsp black pepper
Finish
  • 1 cup heavy cream
  • 2 large egg yolks
  • 2 tbsp flat-leaf parsley, chopped

Equipment

  • Dutch oven
  • Whisk
  • Chef’s knife
  • Ladle

Method
 

Start the Stew:
  1. Melt the butter in a Dutch oven over medium heat. Add the leek, carrots, and potatoes and cook for 5 minutes.
  2. Sprinkle in the flour and stir for 1 minute. Add the stock, salt, and pepper, scraping the bottom of the pot.
Simmer:
  1. Bring the broth just to a simmer, add the chicken, and cook gently for 20 to 25 minutes until the vegetables are tender and the chicken is cooked through.
Finish:
  1. Whisk the cream and egg yolks in a bowl. Slowly whisk in a ladle of hot broth, then return the mixture to the pot.
  2. Warm over low heat for 2 minutes without boiling. Scatter with parsley and serve.

Nutrition

Calories: 540kcalCarbohydrates: 35gProtein: 37gFat: 30gSaturated Fat: 15gCholesterol: 220mgSodium: 920mgFiber: 5gSugar: 8g

Notes

  • Chicken thighs stay tender during the gentle simmer.
  • Do not boil after adding the egg yolks and cream.

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