Waterzooi (Belgian Chicken Stew)

Ingredients

• 4 bone-in chicken thighs
• 6 cups (1.4L) chicken stock
• 1 bay leaf
• 3 sprigs thyme
• 3 leeks, cut into thin matchsticks
• 3 carrots, cut into thin matchsticks
• 2 celery stalks, cut into thin matchsticks
• 2 tbsp butter
• 2 egg yolks
• 3/4 cup (180ml) heavy cream
• Chopped parsley, to finish
• Salt and black pepper to taste

Before you cook

• Cut the leeks, carrots and celery into thin matchsticks.

Steps

1. Place the chicken thighs, stock, bay leaf and thyme in a large pot.
2. Bring to a gentle simmer.
3. Cover and poach for 30 minutes, until the chicken is cooked through.
4. Remove the chicken and let it cool slightly, then pull the meat from the bones.
5. Strain the poaching liquid and return it to the pot.
6. Melt the butter in a separate pan and add the leek, carrot and celery matchsticks.
7. Sweat the vegetables over low heat for 5 minutes.
8. Add the vegetables to the strained broth.
9. Simmer for 15 minutes, until the vegetables are tender.
10. Return the shredded chicken to the pot.
11. Whisk the egg yolks and cream together in a bowl.
12. Ladle a cup of hot broth into the egg mixture, whisking constantly.
13. Pour the tempered egg mixture back into the pot.
14. Warm gently over low heat for 3 minutes, stirring constantly, without letting it boil.
15. Season with salt and pepper.
16. Scatter with chopped parsley and serve hot.