Waterzooi

This warming Belgian chicken stew is absolutely delicious. Dating back to the middle ages, it was originally made with fish though chicken is now the most popular option. Packed with vegetables, this delightful dish is creamy, comforting & one that has become a regular winter meal at home.

4 Servings

Ingredients:

1 tbsp butter

2 onions, one finely chopped & the other peeled but left whole

2 leeks, finely chopped

2 carrots, finely diced

2 turnips, finely diced

1 stalk of celery, finely chopped

2 cloves

1 bouquet garni (2 bay leaves, 2 sprigs of thyme & parsley stalks tied together with cooking string)

400gr baby potatoes

4 chicken breasts, sliced in half lengthwise

1 L chicken stock

30cl liquid cream

3 egg yolks

S&P

Parsley, finely chopped

Instructions:

Melt butter in a pot & add onion, simmering on low heat until translucent.

Add the leeks, carrots, turnips & celery. Continue to simmer 10 minutes, stirring regularly.

Spike the whole onion with the cloves & add to the pot, along with the bouquet garni.

Add the potatoes & chicken. Pour over the stock & simmer for 30 minutes.

Mix the cream with the egg yolks & whisk in a ladle of the stock from the pot.

Pour the creamy mix into the pot and allow to simmer another 10 minutes, stirring regularly.

Serve with a generous sprinkle of parsley.