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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.