Otherby TheMealDBBelgian Waterzooi ChickenKeep screen onSaveShareIngredients1 Chicken Legs1 Chicken Breast3 Cups Water1 small Carrots2 Leek1 Celery100g Potatoes2 cloves Garlic1 Sprig Rosemary1 1/2 cups Cream2 Bay Leaf1 tablespoon Unsalted Butter1 Egg YolksPinch PepperPinch SaltStepsStep-by-step0 of 8 done1Put the chicken, water and one garlic clove in a large saucepan. Place it over medium-high heat until boiling. Then turn the heat low, cover the pan and simmer the chicken for 10 minutes. Remove the chicken leg and breast. Keep the fresh chicken stock for later.2Let the chicken cool. Then dice the chicken breast up. Pick the meat off the leg. Discard any bones and skin. Slice the leek, celery and carrot finely (julienne). Add the butter, rosemary and bay leaves to a large pan and place it over medium heat until melted.3Then add the sliced vegetables. Season with pepper and salt.4Stir and cook the vegetables for 3 minutes. Then add the shredded and diced chicken.5Cover the pan and cook the chicken and vegetables for 5 minutes. Then add the cream and ½ cup (120 ml) of the fresh chicken stock.6Look at this delicious waterzooi recipe! Do try out my chunky chicken stew with fresh leeks, celery, carrots and lots of cream... This is Belgian comfort food!7Cover the pan and 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.8Stir all the ingredients and then turn the heat very low. Check the seasoning and add extra pepper or salt to taste. Remove the rosemary and bay leaves. Divide the stew over deep plates and drizzle with the remaining cream sauce. Serve hot.Source: TheMealDB
