Belgian Chicken Waterzooi Recipe

Belgian Chicken Waterzooi Recipe

It is a Belgian specialty which is mainly eaten in winter in Belgium.

Translated from Dutch, ‘waterzooi’ means ‘to simmer in water’… The dish was historically nothing fancier than a simple fish boil with readily available fish like cod & perch, and potatoes.

RECIPE INGREDIENTS

1 fresh chicken breast and leg

720mls cup of water

1 small fresh carrot peeled

4 inch fresh leeks 

4 inch fresh celery 

100g potatoes, chopped

2 large garlic cloves, minced

1 sprig fresh rosemary

360mls cup cream 

2 bay leaves

1 tablespoons unsalted butter

1 egg yolk

pepper

salt

DIRECTIONS ON BELGIAN CHICKEN WATERZOOI RECIPE

Wash and place the chicken, water and one garlic clove in a large saucepan under medium heat.

Boil it then turn the heat low, cover the pan and simmer the chicken for 10 minutes. Remove the chicken leg and breast. Set the chicken stock aside for later

Let the chicken cool. Dice the chicken breast up.Scrape the meat off the leg. Discard any bones and skin.

Slice the leek, celery and carrot finely. Add the butter, rosemary and bay leaves to a large pan and place it over medium heat until melted.

Then add the sliced vegetables. Season with pepper and salt.

Stir and cook the vegetables for 3 minutes. Then add the shredded and diced chicken.

Cover the pan and cook the chicken and vegetables for 5 minutes. Then add the cream and 120 ml of the fresh chicken stock.

Cook the stew for 20 minutes until the potatoes are tender. Add the egg yolk and 2 tablespoons of the warm cream from the pan to a cup.

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

Add all the ingredients and then turn the heat very low. Adjust the seasoning and add extra pepper or salt to taste.

TRY OTHER RECIPES

CLASSIC MOULES FRITES RECIPE

TRADITIONAL BELGIAN FRIES

CARBONNADE FLAMANDE RECIPE

MAN SHALL NOT LIVE BY BREAD ALONE,BUT BY EVERY WORD THAT PROCEEDETH OUT OF THE MOUTH OF GOD.kjv

Belgian Chicken Waterzooi Recipe

Translated from Dutch, ‘waterzooi’ means ‘to simmer in water’… The dish was historically nothing fancier than a simple fish boil with readily available fish like cod & perch, and potatoes.

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Course Main Course

Ingredients

  

• 1 fresh chicken breast and leg
• 720 mls cup of water
• 1 small fresh carrot peeled
• 4 inch fresh leeks
• 4 inch fresh celery
• 100 g potatoes chopped
• 2 large garlic cloves minced
• 1 sprig fresh rosemary
• 360 mls cup cream
• 2 bay leaves
• 1 tablespoons unsalted butter
• 1 egg yolk
• pepper
• salt

Instructions

 

• Wash and place the chicken, water and one garlic clove in a large saucepan under medium heat.
• Boil it then turn the heat low, cover the pan and simmer the chicken for 10 minutes. Remove the chicken leg and breast. Set the chicken stock aside for later
• Let the chicken cool. Dice the chicken breast up.Scrape the meat off the leg. Discard any bones and skin.
• Slice the leek, celery and carrot finely. Add the butter, rosemary and bay leaves to a large pan and place it over medium heat until melted.
• Then add the sliced vegetables. Season with pepper and salt.
• Stir and cook the vegetables for 3 minutes. Then add the shredded and diced chicken.
• Cover the pan and cook the chicken and vegetables for 5 minutes. Then add the cream and 120 ml of the fresh chicken stock.
• Cook the stew for 20 minutes until the potatoes are tender. Add the egg yolk and 2 tablespoons of the warm cream from the pan to a cup.
• Whisk and add it back to the pan to thicken the sauce.
• Add all the ingredients and then turn the heat very low. Adjust the seasoning and add extra pepper or salt to taste.