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Creamy Chicken Waterzooi with Fresh Dill
Creamy Chicken Waterzooi with Fresh Dill
Classic DishWaterzooi
Prep: 25 min • Cook: 40 min. A comforting Belgian classic featuring tender chicken and a medley of spring vegetables in a rich, egg-thickened broth, brightened with fresh dill.
- Preparation time
- 25 min
- Cooking time
- 40 min
- Total time
- 1 hr 5 min
- Servings
- 4
Instructions
Prepare the Base
- 1In a large pot or Dutch oven, melt the butter over medium heat.
- 2Add the sliced leeks, carrots, and celery. Sauté for about 8-10 minutes until softened but not browned.
- 3Add the chicken pieces to the pot and cook for a few minutes until lightly browned on all sides.
- 4Pour in the chicken broth and add the bay leaf. Bring to a simmer.
- 5Reduce heat to low, cover, and let it simmer gently for about 20 minutes, or until the chicken is cooked through and vegetables are tender.
Finish the Waterzooi
- 1Remove the bay leaf from the pot. Discard.
- 2In a small bowl, whisk together the heavy cream and lightly beaten egg yolks.
- 3Slowly temper the cream mixture by whisking in about 1/2 cup of the hot broth from the pot. This prevents the eggs from scrambling.
- 4Gradually pour the tempered cream mixture back into the pot, stirring constantly. Do not let the waterzooi boil after adding the cream mixture, as it can curdle. Gently heat through until slightly thickened.
- 5Stir in the fresh chopped dill.
- 6Season with salt and freshly ground black pepper to taste.
Nutrition Information
- Calories
- 550 kcal
- Protein
- 30 g
- Fat
- 35 g
- Carbs
- 15 g
| Nutrient | Per serving |
|---|---|
| Calories | 550 kcal |
| Protein | 30 g |
| Fat | 35 g |
| Carbs | 15 g |
Tips
- Ensure leeks are thoroughly washed to remove any grit, as they can trap dirt between their layers.
- Avoid boiling the waterzooi after adding the egg yolk and cream mixture to prevent curdling or a grainy texture.
- Serve hot, garnished with fresh parsley, alongside crusty bread for dipping into the rich broth.
