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Creamy Chicken Waterzooi with Fresh Dill - Image 1

Creamy Chicken Waterzooi with Fresh Dill

French cuisineBelgian cuisine
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1 person likes this recipe

Creamy Chicken Waterzooi with Fresh Dill

Waterzooi

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
Course
Main
Complexity
Medium
Units:
Scale:

Ingredients

Proteins

  • 2lb chicken thighs(boneless, skinless, cut into 2-inch pieces)

Vegetables

  • 3 pcs leeks(white and light green parts only, thinly sliced and washed)
  • 2 pcs carrots(peeled and thinly sliced)
  • 2 pcs celery(thinly sliced)
  • 1/2 cup parsley(chopped, for garnish)

Aromatics & Seasoning

  • 2 tbsp butter
  • 25 3/8 fl oz chicken broth(low sodium)
  • 1 pc bay leaf
  • salt(to taste)
  • black pepper(freshly ground, to taste)

Thickener & Finishing

  • 6 3/4 fl oz heavy cream
  • 2 pcs egg yolks(lightly beaten)
  • 1/4 cup fresh dill(chopped)

Instructions

Prepare the Base

  1. In a large pot or Dutch oven, melt the butter over medium heat.
  2. Add the sliced leeks, carrots, and celery. Sauté for about 8-10 minutes until softened but not browned.
  3. Add the chicken pieces to the pot and cook for a few minutes until lightly browned on all sides.
  4. Pour in the chicken broth and add the bay leaf. Bring to a simmer.
  5. Reduce 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

  1. Remove the bay leaf from the pot. Discard.
  2. In a small bowl, whisk together the heavy cream and lightly beaten egg yolks.
  3. Slowly temper the cream mixture by whisking in about 1/2 cup of the hot broth from the pot. This prevents the eggs from scrambling.
  4. Gradually 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.
  5. Stir in the fresh chopped dill.
  6. Season with salt and freshly ground black pepper to taste.

Nutrition

Servings
4
Serving size (imperial)
12.3 oz
NutrientPer servingPer 100 gTotal (4 servings)
Calories550 kcal157.1 kcal2,200 kcal
Protein30 g8.6 g120 g
Fat35 g10 g140 g
Carbs15 g4.3 g60 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.

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