Belgian Waterzooi Chicken

Instructions

1- Put the chicken, water and one garlic clove in a large saucepan.

2- Place it over medium-high heat until boiling.

3- Then turn the heat low, cover the pan and simmer the chicken for 10 minutes.

4- Remove the chicken leg and breast.

5- Keep the fresh chicken stock for later.

6- Let the chicken cool.

7- Then dice the chicken breast up.

8- Pick the meat off the leg.

9- Discard any bones and skin.

10- Slice the leek, celery and carrot finely (julienne).

11- Add the butter, rosemary and bay leaves to a large pan and place it over medium heat until melted.

12- Then add the sliced vegetables.

13- Season with pepper and salt.

14- Stir and cook the vegetables for 3 minutes.

15- Then add the shredded and diced chicken.

16- Cover the pan and cook the chicken and vegetables for 5 minutes.

17- Then add the cream and ½ cup (120 ml) of the fresh chicken stock.

18- Look at this delicious waterzooi recipe! Do try out my chunky chicken stew with fresh leeks, celery, carrots and lots of cream.

21- This is Belgian comfort food! Cover the pan and cook the stew for 20 minutes until the potatoes are tender.

22- Add the egg yolk and 2 tablespoons of the warm cream from the pan to a cup.

23- Whisk and add it back to the pan to thicken the sauce.

24- Stir all the ingredients and then turn the heat very low.

25- Check the seasoning and add extra pepper or salt to taste.

26- Remove the rosemary and bay leaves.

27- Divide the stew over deep plates and drizzle with the remaining cream sauce.

28- Serve hot.