waterzooi de poulet

Name: Waterzooi de Poulet
Prep time: 15 min
Cook time: 15 min
Yield: 4
Cuisine: Dutch
Ingredients: 2 - leeks; 2 tablespoon(s) butter; 2 carrots, peeled and diced; 2 potatoes, peeled and diced; salt and pepper, to taste; 1 fresh bay leaf, or 2 dried; 4 sprig(s) fresh parsley, plus a handful chopped; 4 sprig(s) fresh thyme; 6 cup(s) chicken stock - or broth; 4 boneless, skinless chicken breasts; 1 cup(s) heavy cream; 1 large egg yolk; crusty baguette, warmed, for serving/dipping

(3 RATINGS)

3 Pinches 2 Photos

Kathy D

Updated on Aug 8, 2019

Waterzooi is a rich yet mild stew-like concoction which is comfort food in Belgium. Heck, it's comfort food anywhere. Enjoy this version by Rachael Ray. It comes from my favorite cookbook of hers.

Rate

prep time 15 Min

cook time 15 Min

method Stove Top

yield 4 serving(s)

Ingredients

2 leeks
2 tablespoons butter
2 carrots, peeled and diced
2 potatoes, peeled and diced
salt and pepper, to taste
1 fresh bay leaf, or 2 dried
4 sprigs fresh parsley, plus a handful chopped
4 sprigs fresh thyme
6 cups chicken stock - or broth
4 boneless, skinless chicken breasts
1 cup heavy cream
1 large egg yolk
crusty baguette, warmed, for serving/dipping

How To Make waterzooi de poulet

Step 1

To clean and prepare leeks, trim tough tops and pull outer layer of the greens and bulb away. Trim roots next. Cut leeks lengthwise, end to end, and lay halves flat. Cut into 1/2-inch slices. Separate leeks and wash in colander under cold water to remove all of the grit from between layers. Dry leeks and wipe down cutting board.

Step 2

In a deep pot over medium heat, melt butter and sauce vegetables for 5 minutes. Season with salt and white pepper to taste.
Step 3

Tie together: bay, parsley, and thyme and add to pot with stock, cover and bring to a boil.
Step 4

Add chicken, cover and reduce heat to medium low. Poach the chicken for 10 minutes, then remove and slice.
Step 5

Whisk in a ladle of broth into cream and egg to temper it. Then add mixture into the waterloo and stir constantly, 2-3 minutes to thicken.
Step 6

Add chicken back to the pot along with chopped parsley. Adjust seasoning. Take out the bundled herbs before serving.
Step 7

Ladle into warm shallow bowls and serve with crusty baguette for dipping.
Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!

Comment & Reviews

Comments and reviews are disabled on unpublished recipes.

Just A Pinch Sweepstakes