Hearty Belgian Waterzooi with Chicken and Root Vegetables
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
For the Stew
For the Finishing Touch
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
Hearty Belgian Waterzooi with Chicken and Root Vegetables
Hearty Belgian Waterzooi with Chicken and Root Vegetables
Plating
Serve hot in large bowls with chicken pieces and ladles of creamy broth, garnished with parsley and a lemon slice.