Ingredients
Chicken
- 1.2 kg chicken pieces (thighs and drumsticks or whole chicken, cut up)
Vegetables
- 3 carrots
- 2 leeks
- 2 celery stalks
- 1 onion
- 4 medium potatoes
Liquids and Binders
- 1.5 liters chicken broth
- 200 ml heavy cream
- 2 egg yolks
Seasoning
- 50 g butter
- 1 bouquet garni (bay leaf, thyme)
- A few strands fresh chopped parsley
- to taste On
- to taste Freshly ground black pepper
Instructions
- 1
Prepare the vegetables: peel and cut the carrots into thick rounds, the leeks into chunks, the celery into cubes, the onion into quarters, and the potatoes into large cubes.
- 2
In a large casserole dish or pot, melt the butter over medium heat. Add the onion and sauté for a few minutes without browning. Add the chicken pieces and brown them lightly on all sides.
- 3
Pour in the chicken stock until it covers the chicken. Add the bouquet garni, salt, and pepper. Bring to a boil, then reduce the heat and simmer, covered, for 30 minutes.
- 4
Add the carrots, celery, and leeks to the pot. Continue cooking for 15 minutes.
- 5
Add the potatoes and cook for another 15 to 20 minutes, or until all the vegetables are tender and the chicken is cooked through.
- 6
Carefully remove the chicken and bouquet garni from the pot. Debone the chicken and cut the meat into pieces. Set aside.
- 7
In a bowl, mix the crème fraîche with the egg yolks. Remove from the heat and stir this mixture into the cooking broth, stirring constantly to thicken the sauce. Do not boil the sauce after this step to prevent the egg yolks from coagulating.
- 8
Return the chicken pieces to the pot and heat gently. Adjust the seasoning if necessary. Serve the Waterzooi piping hot, sprinkled with chopped fresh parsley.
