Hearty Belgian Waterzooi with Chicken and Root Vegetables

Name: Hearty Belgian Waterzooi with Chicken and Root Vegetables
Prep time: 2 h
Cook time: 2 h
Total time: 2 h
Yield: 6
Cuisine: Main Course
Ingredients: 1 whole chicken (3-4 lbs); 1 large onion; 2 celery stalks; 2 carrots; 5-6 parsley stems; 2 bay leaves; 10 black peppercorns; 1 tsp salt; 8 cups water; 2 tablespoons unsalted butter; 2 leeks; 2 carrots; 2 parsnips; 2 potatoes; 1 cup heavy cream; 3 egg yolks; 2 tablespoons parsley; Salt and pepper; Lemon slices

A nourishing and comforting Belgian stew

A traditional Belgian dish made with tender chicken and a medley of root vegetables simmered in a creamy, aromatic broth.

2 h 30 min
6
Intermediate

Ingredients

For the Chicken and Broth

1 whole chicken (3-4 lbs)

cut into pieces

1 large onion

quartered

2 celery stalks

roughly chopped

2 carrots

peeled and halved

5-6 parsley stems

2 bay leaves

10 black peppercorns

1 tsp salt

8 cups water

For the Stew

2 tablespoons unsalted butter

2 leeks

white part only, thinly sliced

2 carrots

sliced

2 parsnips

sliced

2 potatoes

peeled and diced

1 cup heavy cream

3 egg yolks

For the Finishing Touch

2 tablespoons parsley

chopped

Salt and pepper

to taste

Lemon slices

for serving

Preparation

Marinating the Chicken

Rinse Chicken

Rinse and pat dry chicken pieces.

Combine Ingredients

Place in a large pot with onions, celery, carrots, parsley stems, bay leaves, peppercorns, and salt.

Add Water & Simmer

Add water and bring to a boil. Reduce heat and simmer for 1 hour.

For best results, use bone-in, skin-on chicken for more flavor in the broth.

Preparing the Vegetables

Melt Butter

Melt butter in a large Dutch oven over medium heat.

Cook Leeks

Add sliced leeks and cook until softened.

Add Roots

Stir in carrots, parsnips, and potatoes, and cook for about 10 minutes.

Important: Make sure to remove chicken from the bones while warm to avoid losing juices. Pro Tip: Reserve some of the chicken skin for added texture and garnish.

Cooking Process

Strain Broth

Once the chicken is cooked, strain the broth, discard solids, and set aside.

Add Vegetables

Pour strained broth over prepared vegetables and simmer for 20 minutes or until tender.

Combine Cream & Eggs

In a bowl, whisk together cream and egg yolks, then slowly stir into the broth off the heat.

Plating & Serving