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Chicken Waterzooi

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PREP TIME
15 min
COOKING TIME
60 min
TOTAL TIME
75 min
SERVINGS
6 servings
Dinner Belgian
Chicken Waterzooi
Ingredients
  • 2 tablespoons vegetable oil
  • 2 pounds fryer or boiler chicken, cut into pieces
  • 2 leeks, sliced
  • 1 large onion, diced
  • 2 stalks celery, sliced
  • 1 1/2 teaspoons salt
  • 5 cups water
  • 1 teaspoon chicken bouillon granules
  • 1/4 teaspoon nutmeg
  • 1 tablespoon all-purpose flour
  • 1 tablespoon lemon juice
  • 1/2 cup heavy cream
  • 2 egg yolks
  • 1 tablespoon dried parsley
Instructions
1
Heat a generous amount of oil in a substantial cooking vessel over an elevated heat setting and rapidly sear the chicken pieces. Remove and set them aside momentarily.
2
In the same cooking vessel, sauté the leeks, onion, celery and a pinch of salt until the vegetables are tender yet still crisp. Reintroduce the chicken to the pot and add water, stock, and a pinch of nutmeg. Bring the mixture to a rolling boil, then lower the heat to a low simmer; cover and let it cook for 35 to 40 minutes, until the chicken is tender.
3
In a small container or measuring cup, blend together flour and lemon juice; pour this mixture into the pot and stir to combine.
4
Combine the cream with egg yolks using 2 tablespoons of the hot liquid; gently fold this mixture into the pot. Heat it through, but avoid allowing it to boil as the cream will separate. Sprinkle in some parsley before serving.