You can prepare this Ghent waterzooi (from the lovely historical Belgian city called Ghent) with chicken and with fish. It is totally up to you! But both taste absolutely lip smacking great. Or you can also just leave the protein out and go for a vegetarian version of this dish. I’ve done that before and my vegetarian guests were extremely chuffed!
A dish to remember.
Waterzooi a very popular dish back in Belgium. It looks like something in between a chunky stew and a creamy chicken and vegetable soup. The sauce makes or breaks this recipe. Key ingredient in it: the egg yolk that I add in the end. Because the yolk binds the ingredients together just like I do in my chicken vol au vent recipe.
It is a cooking technique that you see very often in French classic cuisine to thicken sauces without having to add flour, cornstarch or sauce thickener. This technique is called ‘liaison’.
Waterzooi (Belgian Chicken Stew Recipe)
The name waterzooi comes from the Flemish verb ‘zooien’ that means cooking or boiling, but then ‘zootje’ also means a mess. And water, well that’s because the dish looks kind of watery and runny. So this dish literally means watery cooked mess – but a delicious one in this case.
Since this chicken dish already contains potatoes, there’s nothing else you have to serve with it. Just a delicious glass of white wine I think would make it complete! Or just a little bit of bread to mop up the leftover cream sauce in the end.
Love this chicken dish?
Then also check out my Belgian chicken stew: chicken vol au vents with mushrooms and meatballs! That’s a very popular Belgian treat you can find in every restaurant around here – waterzooi however is a bit harder to find. But no worries, you can make it at home from now on!
Waterzooi, Belgian chicken stew with leeks, carrots and cream!
- 1 fresh chicken leg
- 1 fresh chicken breast
- 3 cups water (720 ml)
- 1 small fresh carrot peeled
- 4- inch fresh leeks (10 cm)
- 4- inch fresh celery (10 cm)
- 3,5 oz potatoes (100 g), chopped
- 2 large garlic cloves
- 1 sprig fresh rosemary
- 1 ½ cup cream (360 ml)
- 2 bay leaves
- 1 tbsp unsalted butter
- 1 egg yolk
Place the chicken, water and one garlic clove in a large saucepan. Place it over 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.
Let 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.
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 ½ cup (120 ml) of the fresh chicken stock.
Cover 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.
Stir 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.