🇧🇪 Belgium recipe
Waterzooi
Waterzooi is a beloved classic from Ghent, originally made with fish from the river Leie but now most commonly prepared with chicken. The dish is a cross between a soup and a stew, with tender pieces of chicken bathed in a luxuriously creamy broth enriched with egg yolks and cream. Root vegetables and leeks add sweetness and body, making this the ultimate Belgian comfort dish.
Prep25 mins
Cook1 hr
Serves4
Difficultymedium
Ingredients
- 1 whole chicken (about 1.5kg), jointed into 8 pieces
- 3 large leeks, white and light green parts, sliced into rounds
- 3 medium carrots, peeled and cut into batons
- 3 stalks celery, sliced
- 2 medium waxy potatoes, peeled and cut into chunks
- 1 large onion, finely diced
- 1 litre chicken stock
- 200ml dry white wine
- 200ml double cream
- 3 egg yolks
- 50g unsalted butter
- 2 bay leaves
- 4 sprigs fresh thyme
- 1 small bunch fresh flat-leaf parsley, chopped
- Juice of half a lemon
- Salt and white pepper
- Crusty bread, for serving
Method
10 step-by-step instructions with timers and hands-free Cook Mode narration, in the OriginEats app.
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Nutrition per serving
- Calories
- 420
- Protein
- 35 g
- Carbs
- 18 g
- Fat
- 22 g
