Waterzooi de Poulet
A creamy chicken stew with leeks, carrots and potatoes, enriched with egg yolk and cream, from Ghent.
- prep
- 25 min
- cook
- 1 h
- total
- 1 h 25 min
- serves
- 5
- level
- medium
Waterzooi started in Ghent as a fisherman's stew and became, over time, more commonly a chicken dish, built on a light vegetable broth finished with egg yolk and cream rather than a heavy roux.
That finish is what gives it its pale, silky look, closer to a delicate soup than a thick stew despite how substantial it actually is.
Part of our 20 best Belgian recipes list.
method
Place the chicken in a large pot with the stock, bay leaf and a little salt, and bring to a simmer. Poach gently for 35 to 40 minutes, until cooked through. Remove the chicken, let it cool slightly, then shred or cut the meat from the bones, discarding skin and bones. Reserve the poaching liquid.
Melt the butter in a clean pot, and sweat the leeks, carrots and celery over medium heat for 5 minutes without browning.
Add the cubed potatoes and the reserved poaching liquid, and simmer for 15 to 20 minutes, until the vegetables are tender.
Return the chicken meat to the pot, and warm through.
Whisk the egg yolks with the cream in a bowl, then temper by whisking in a ladleful of the hot broth.
Remove the pot from the heat, and stir the egg-cream mixture back into the stew, stirring constantly; do not let it boil again or the egg will curdle.
Season with salt and white pepper, scatter with parsley, and serve hot in bowls.
chef's tips
- The egg-and-cream liaison is what separates waterzooi from a plain chicken soup; add it off the heat and keep the pot from boiling afterward, or it will split.
- Cutting all the vegetables into similar, neat pieces is traditional and keeps the stew looking refined rather than rustic.