Belgian Waterzooi Chicken

Name: Belgian Waterzooi Chicken
Yield: 5
Ingredients: 2 cloves Garlic; pinches Pepper; 1 Carrot; 1 Celery; 100 g Potato; pinches Salt; 1 Egg Yolks; 3 cups Water; 2 Bay Leaf; 1 tablespoon Unsalted Butter; 1 sprig Rosemary; 2 Leek; 1 Chicken Legs; 1 Chicken Breast; 1 cup Cream

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Contains allergens

Apio

Incomplete allergen information: some ingredients have not been reviewed yet. Always check the labels before cooking.

Author: TheMealDB
Preparation time: Flexible
Servings: 5 (estimated)

Nutrition facts

Protein23 %27 g
Carbs13 %15 g
Fat64 %33 g

The percentage shows how much of the calories each macronutrient provides.

Nutrient	Per serving	Per 100 g
Calories	464 kcal	108 kcal
Protein	27 g	6.3 g
Carbs	15 g	3.5 g
Fat	33 g	7.7 g

One serving is about 429 g of raw ingredients; values per 100 g are based on that weight.

Estimated from the ingredient list · Values may vary depending on cooking method and product brand.

Guide indicators

Estimated difficulty45/100
Recipe completeness45/100
Nutrition reliability: High

Calculated automatically from the ingredients, steps, time and community feedback. They are not a guarantee.

Source: TheMealDB · Licence: TheMealDB public API (test key) · Recipe data provided by TheMealDB (www.themealdb.com).

Summary

Chicken - Belgium

Ingredients

2 cloves Garlic
pinches Pepper
1 Carrot (small)
1 Celery
100 g Potato
pinches Salt
1 Egg Yolks
720 ml WaterOriginal: 3 cups
2 Bay Leaf
1 tablespoon Unsalted Butter
1 sprig Rosemary
2 Leek
1 Chicken Legs
1 Chicken Breast
240 ml Cream (1/2)Original: 1 cup

Amounts are shown in your preferred measurement system; conversions are approximate and the original recipe is kept.

Instructions

Put the chicken, water and one garlic clove in a large saucepan. Place it over medium-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.
Look at this delicious waterzooi recipe! Do try out my chunky chicken stew with fresh leeks, celery, carrots and lots of cream... This is Belgian comfort food!
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.